Step 1

Whisk together flour, sugar, baking powder and salt in a large bowl.

Step 2

Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the raspberries and white chocolate.

Step 3

In a small measuring cup, mix together the heavy cream and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense.

Step 4

Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 inch thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).

Step 5

Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of heavy cream and then lightly sprinkle with sugar. Transfer to the freezer for 15 minutes. Preheat oven to 400°F.

Step 6

Remove from the freezer and bake for 18-20 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.