Preheat the oven to 350°. Lightly butter a large baking sheet. Toast the hazelnuts in a small cake pan for about 12 minutes, or until fragrant and the skins blister. Transfer to a kitchen towel and rub the nuts together to remove the skins. Coarsely chop the nuts and let cool. Raise the oven temperature to 400°.
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.
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