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3 cups flour
1 tablespoon baking powder
1/3 cup sugar
½ teaspoon salt
1 stick chilled unsalted butter, cut into small cubes
Juice of 1 lemon
¾ to 1 ½ cups buttermilk
6 ounces fresh raspberries
1 egg
2 teaspoons water
2 tablespoons sugar
Preheat the oven to 400 degrees. Using a mixer fitted with a paddle attachment, combine flours, baking powder, sugar, and salt on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add lemon juice and ¾ cup of the buttermilk. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding a couple tablespoons at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a rectangle. Using a well-floured rolling pin, flatten dough into a rectangle about 12x8 inches. Spread half of the fresh raspberries over the long of the dough and fold the short half over onto the top of the raspberries. Press the remaining raspberries into the dough. Cut into 8 triangles. Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash and sprinkle with sugar. Place scones on a Silpat-lined baking sheet and bake for 20 to 25 minutes, or until golden brown and no longer sticky in the middle.
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