Preheat the oven to 400*F, and line a small baking sheet with parchment paper.
In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder. Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it’s evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.
Next, add 1/3 cup + 1 tablespoon of heavy cream and the egg yolk in a small bowl and beat together. Pour this on the flour mixture and stir until a shaggy dough forms. Don’t over-mix, but incorporate things well.
Add the raspberries and stir very gently.
Scoop roughly the dough out and use the warmth of your hands to make it stick together. Mound it on a cookie sheet in a rough circle shape. Brush the scones with the remaining 1 tablespoon of heavy cream.
Slice the scone into four even quarters.
Bake for 15-17 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.