whole wheat raspberry ricotta scones

INGREDIENTS

• 1 cup (120 grams) whole wheat flour
• 1 cup (125 grams) all-purpose flour
• 1 tablespoon baking powder, preferably aluminum-free
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon table salt
• 6 tablespoons (85 grams) cold unsalted butter
• 1 cup (136 grams or 4 3/4 ounces) fresh raspberries
• 3/4 cup (189 grams) whole milk ricotta
• 1/3 cup (79 ml) heavy cream