Preheat oven to 375 degrees. Beat buttermilk and egg in small bowl and set aside. In a large bowl measure flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles small peas. Mix in raspberries, sugar, and orange rind. Add buttermilk mixture and stir until soft dough forms. Place in refrigerator for ½ hour before cutting. Using your hands, form dough into a large ball and place on floured surface. Pat out to 1-inch thickness. Cut in 4-inch rounds. Place on ungreased cookie sheet and bake scones for 14–20 minutes. While still warm, brush with butter and sprinkle with icing sugar.

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