Whole Wheat Raspberry Ricotta Scones

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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

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