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250 g all-purpose flour

100 g granulated sugar

1 tablespoon baking powder

1 teaspoon salt

115 g unsalted butter (cold and cubed)

1 large egg (cold)

100 g heavy cream (cold)

1 teaspoon vanilla extract

100 g raspberries (fresh or frozen (see notes), roughly chopped)

1 tablespoon all-purpose flour (for coating)

100 g white chocolate (roughly chopped)

1 tablespoon heavy cream (for brushing)

3 tablespoons coarse sugar (for sprinkling)

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1. Prep: Line a baking sheet with parchment paper and set aside.

2. Dry ingredients: In a large mixing bowl, stir together flour, sugar, baking powder, and salt.

3. Cut butter into dry mixture: Add the cubed butter and toss to coat in the flour mixture. Use a dough blender or your fingers to break the butter down into pea-sized pieces, tossing to mix into the flour occasionally.

4. Wet ingredients: In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.

5. Combine wet and dry: Make a well in the middle of the flour mixture. Pour the egg mixture into the well. Mix it all together until it forms a soft, shaggy dough that holds together when pressed.

6. Raspberries: Toss the raspberries in flour until coated and then add them to the dough.

7. White chocolate - Add the white chocolate chunks. Gently fold the raspberries and white chocolate into the dough a few times just until they're distributed.

8. Press dough together: Turn the dough out onto a lightly floured surface. Use your hands to press the dough together. If it's too floury and won't hold together, you can fold it onto itself 1-2 times but don't knead or overwork the dough. Press the dough into a flattened disc shape about 1" thick.

9. Cut wedges: Use a bench scraper or a knife to cut the dough into 8 wedges. Transfer the wedges to your lined baking sheet, leaving about 2" in between each scone.

10. Chill and preheat: Let the entire baking sheet chill in the fridge (in the freezer if you used frozen raspberries) while you preheat the oven to 400°F.

11. Brush scones: Right before baking, brush the scones with a thin layer of heavy cream. Sprinkle the tops of each scone with coarse sugar.

12. Bake: Bake scones for 18-20 minutes or until lightly golden brown. Let the scones cool on the baking sheet until firm enough to transfer to a wire rack or enjoy them warm.

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