Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, stir together flours, baking powder, baking soda, and salt. Cut in butter using a pastry blender or two knives until butter is in small pieces.
In a small bowl, whisk together 1 egg, buttermilk, and maple syrup. Pour into dry mixture and stir until dough pulls together.
Toss raspberries with 1 tablespoon flour to coat, then carefully fold into scone dough.
Scoop dough onto a floured work surface and pat into a rectangle or circle ¼- to ½-inch thick. Cut into wedges and place onto prepared baking sheet 1-2 inches apart.
Whisk together remaining egg and milk and brush over scones. Sprinkle on sugar, if using.
Bake 15-18 minutes, until golden brown. Best served warm.