Preheat the oven to 425ºF if you plan on making the scones the same day. You may also freeze the scone dough and bake them at a later time.

In medium bowl, using the large holes of a box grater, grate the frozen butter (be very careful not to grate your fingers). Place the bowl of grated butter in the freezer.

In another medium bowl, whisk together the egg, ricotta, and milk or cream. Place the bowl in the refrigerator.

In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Add the frozen butter to the dry ingredients. Toss the butter in the flour using a wooden spoon or your fingers until the butter is thoroughly coated with flour.

Form a well in the middle of the bowl, pour in the wet ingredients, and fold until just combined. Place the dough on a floured work surface.

Knead the dough 5 to 7 times, then roll the dough into a 12-inch square using a floured rolling pin. Using a bench scraper to assist you, fold the dough into thirds, like a business letter. Then form a 4-inch square by folding the ends into the middle (in thirds again).

Place the dough on a plate and chill in the fridge for 5 to 10 minutes.

Remove from the refrigerator and place the dough on a floured work surface. Roll the dough into a 12-inch square again. Evenly space the frozen berries over the surface of the dough. Press down the berries into the dough by gently rolling the rolling pin over them. Using the bench scraper, lift the end farthest from you and tightly roll the dough toward you. Once the dough is rolled, press the log into a 4-by-12-inch rectangle. Cut the rectangle lengthwise into four equal parts. Then cut each square in half diagonally, so that you have a total of 8 triangles.

At this point, the scones may be stored in the freezer to be baked at a future time, or you may bake them immediately.

Place a silicone baking mat on a baking tray and place the scones on the mat. Brush the tops of the scones with melted butter and sprinkle turbinado sugar on top of the butter. Bake until the tops are lightly browned, 18 to 20 minutes. Rotate the baking tray in the oven halfway through the baking process. Transfer to a wire cooling rack immediately after baking.