Preheat your oven to 375°F.

Combine all dry ingredients—both types of flour, sugar, baking powder, and salt in a mixing bowl. Cut in the cold butter until the mixture resembles pea-sized crumbs, then stir in the chopped white chocolate. This base mix is crucial for texture.

In a separate bowl, whisk together the vanilla extract, eggs, and sourdough discard until just mixed. Avoid over-mixing to keep the texture of the scones light.

Create a well in the center of your dry ingredients and pour in the liquid mixture. Stir with a rubber spatula until the dough starts to come together in a shaggy form. Then, gently use your hands to form a smooth dough.

Turn the dough out onto a lightly floured surface and shape into a circle about an inch thick. Distribute half the raspberries on one side, fold the dough over, and press into a circle again. Press the remaining raspberries into the top.

Use a pizza cutter or bench scraper to slice the dough into 8 wedge-shaped scones. Transfer these carefully onto a parchment-lined baking sheet, spacing them a few inches apart.

Bake the scones for 18-20 minutes. They should start to turn golden around the edges and the bottoms will be a deep golden brown. Check doneness with a toothpick—if it comes out clean, they're ready.

Allow the scones to cool on the sheet pan for a few minutes, then transfer to a wire rack. Enjoy them warm or at room temperature for the best flavor and texture.