fresh raspberry scones

(First of all, I've tried a new background from Vintagemadeforyou and I know some of you have had stress with this website when I've used their backgrounds. Please let me know how it works. Hope it will this time---fingers crossed---since it's been a long time ago that I used from here.) Okay, let's get on with this:

2 1/2 cups flour 

1/4 cup sugar

1 Tbsp baking powder

dash salt

1/2 cup cold butter, cut in pieces

3/4 cup buttermilk

1 egg

1 1/2 cups fresh or frozen raspberries

1 Tbsp sugar

Preheat oven to 400. With pastry blender, cut together five ingredients till pea-size chunks form. In another bowl whisk together buttermilk and egg. Mix together wet and dry ingredients just until blended. If it's too thick add a little milk. Fold in the raspberries. On parchment-paper lined pans, pat dough into two circles approximately 3/4" thick and 7" across. Sprinkle with 1Tbsp sugar. Score each circle into 8 wedges with a knife. Bake until golden brown, 15 - 18 minutes. Serve warm with butter or sour cream sweetened with icing sugar and a splash of vanilla.