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Preheat the oven to 180°C fan and line a baking tray.
Mix together the flour, ground almonds, baking powder, sugar and white chocolate.
Rub in the grated butter until the mixture resembles breadcrumbs.
Whisk together the eggs, vanilla and milk, then stir into the dry ingredients to form a soft dough.
Turn onto a floured surface, flatten slightly, scatter over the raspberries and gently fold the dough to enclose them.
Shape into a round and cut into 8 wedges.
Brush with egg wash, sprinkle with flaked almonds and bake for 30 minutes until golden.
Finish with a dusting of icing sugar and enjoy!