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Sieve flour and baking powder into a large bowl and add the sugar.
Rub in the butter.
Add white chocolate and mix.
Crack eggs into a jug and add your milk.
Add about ¾ of the egg & milk mixture to the dry ingredients and give it a good mix. If its too dry add a bit more but you don't want a wet sticky dough.
When all mixed together toss out into a floured surface and lightly knead just to flatten the underneath.
Add your Frozen raspberries here and give the dough a good few folds to mix in the raspberries.
Pat it down with your hands until its about 1inch thick and start cutting your scones.
Glaze the tops of the scones with leftover egg and milk mix then cook at 190C for approx 25mins until well risen and golden brown.