Fast Raspberry Scones

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Martha Stewart


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2 1/2 cups all-purpose flour, plus more for work surface

1/4 cup plus 1 tablespoon sugar

1 tablespoon baking powder

3/4 teaspoon coarse salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

3/4 cup buttermilk

1 large egg yolk

1 1/2 cups fresh raspberries (6 ounces)

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