• Preheat oven to 400 degrees F. In a small bowl, toss together raspberries and 1 tablespoon flour. Set aside.
• In a large bowl, whisk together remaining flour, brown sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse sand. Make a well in center of flour mixture and set aside.
• In another bowl, mix together egg, ricotta, and heavy cream. Add to flour mixture. Add raspberries. Stir until dough forms.
• Turn dough out onto a lightly floured surface. Using floured hands, gently knead dough together until almost smooth. Pat dough into a 10x4-inch rectangle.
• Slice into 12 rectangles. Place scones 2-inch apart on a parchment paper lined baking sheet. Brush with additional heavy cream. Sprinkle with turbinado sugar, if desired.
• Bake for 16-18 minutes until golden brown. Allow scones to cool in pan for 3 minutes before transferring to wire rack. Drizzle with honey glaze before serving.

Honey Glaze:

• Stir together powdered sugar, honey, and cream until smooth.