In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt and hazelnuts. In a large measuring cup, combine the buttermilk and butter. Stir in the raspberries. Stir the liquid mixture into the dry ingredients just until combined. Scoop 8 equal spoonfuls of the dough onto the prepared baking sheet and bake for about 20 minutes, or until the scones are golden. Let cool slightly before serving.