Preheat oven to 400 F.
In a large bowl, mix together flour, sugar, baking powder and salt.
Using a pastry blender, cut butter into flour mixture until coarse crumbs form.
Mix together milk and eggs.
Make a well in the center of flour mixture. Add milk mixture all at
once to well, tossing with a fork until dry ingredients are just
moistened. (Do not over mix!)
On a floured surface, knead dough for 1 minute. Divide in half, wrap each half in plastic wrap, and chill for 45 minutes.
In a medium-sized heavy saucepan, mix together 26 g sugar and 6 g corn
starch. Add raspberry puree. Stir over medium heat until thickened.
Remove from heat. Cool.
On a floured surface, using a floured rolling pin, roll each dough half
into a 9-inch circle. Transfer 1 circle to an ungreased baking sheet.
Brush with melted butter; spread raspberry mixture evenly to within
1-inch of edges. Place remaining circle on top. Cut dough into 8 equal
wedges, cutting through dough, but not separating scones. Brush top with
Bake scones until golden brown, 20 to 25 minutes. Transfer baking sheet to a wire rack to cool.
Brush top with a powdered sugar glaze and garnish with raspberries and whipped cream if desired.