Preheat oven to 400 degrees. Grease scone pan.
Whisk flour, cocoa, baking powder & baking soda.
Beat butter and sugar until fluffy. Beat in egg and vanilla. Beat in buttermilk.
Add dry ingredients to wet ingredients. Gently fold until blended
Add raspberries and fold gently.
Add batter to pan. Bake 15 minutes.
Allow to cool in pan for 10 minutes. Remove from pan and cool on wire rack.