Preheat oven to 400 degrees F. In a small bowl, toss together raspberries and 1 tablespoon flour. In a large bowl combine the 2 1/2 cups flour, 3 tablespoons brown sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
In a medium bowl combine the egg, ricotta, and 1/4 cup whipping cream. Add egg mixture all at once to flour mixture. Add raspberries. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
Place rectangles 2 inches apart on a parchment paper-lined baking sheet. Brush with additional whipping cream. Sprinkle with coarse sugar. Bake about 16 minutes or until golden brown. Remove scones from baking sheet. Drizzle with Honey Glaze, if desired. Serve warm.
Combine 1/2 cup powdered sugar, 2 Tbsp. honey, and 1 Tbsp. cream. Stir until smooth. Drizzle over slightly cooled scones.