Preheat the oven to 400 degrees. Lightly grease or use parchment paper on 2 baking sheets and set aside.
Cut butter sticks into small 1/4" cubes and keep cold while measuring other ingredients.
In a large bowl whisk the flour, sugar, baking powder, baking soda, and salt.
Add the cold butter and mix it in with the dry ingredients. Work the dough with your fingers tips or use a pastry cutter until it resembles a very course meal. You will have very small pieces of butter.
Add 1 1/4 cups of the buttermilk and mix until just combined and the dough begins to stick together. If the dough is too dry, add the remaining buttermilk one tablespoon at a time. I like to do it by hand.
Turn the dough out onto a lightly floured work surface and sprinkle with the raspberries. Very gently knead the raspberries into the dough.
Pat the scone dough into a large circle, about 1 1/4 inches thick. Using a 2 inch round cookie or biscuit cutter push down and cut scones. Gather your scraps and continue patting down and cutting until all the dough is used. Divide the scones on the baking sheets leaving a good 3-4 inches between them. Don't crowd them. Brush the tops with the egg wash. Sprinkle with the raw sugar.
Bake approximately 20 minutes, until golden brown and firm to touch.
For the Glaze: 1 1/2 Cups Powdered sugar, 1-2 drops Rosewater (careful its very strong) and 3-4 Tablespoons Water and 2 Fresh Raspberries for a pink color!