Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
Prepare Scones: In a large food processor, fitted with a blade attachment, combine the flour, sugar, baking powder, and salt. Pulse several times until all of the ingredients are evenly incorporated. Add the whole pistachios and cold and cubed unsalted butter and pulse 10 times, or until the butter is no smaller than the size of a pea. Transfer mixture to a large mixing bowl.
Create a well in the center of the ingredients, and pour in 1 cup (240 mL) cold heavy cream. Using a fork, stir the cream into the dry ingredients. As the dough starts to come together, gently add the raspberries. Scrape the scone dough onto a clean, well-floured counter-top. Press the dough together gently for 5 to 10 seconds, avoid over-working. Don’t worry if some of the raspberries get crushed, sprinkle with more flour if the dough gets too sticky or difficult to handle. Pat the dough into an 8-inch diameter disc, roughly 1-inch thick.
Using a sharp, large knife, cut the dough into six wedges. Transfer the scone wedges onto the lined sheet pan, setting them apart by several inches. Chill the scones in the freezer for 10 to 15 minutes. Using a pastry brush, brush the tops of the scones with heavy cream. Sprinkle the scones generously with demerara or turbinado sugar and bake for 18 to 20 minutes or until golden brown. Immediately transfer the scones to a cooling rack to cool before glazing.
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