Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized bits of butter remaining.
In a separate small bowl or measuring cup, whisk together the heavy cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture. Gently stir with a fork until just combined and a shaggy dough forms. Carefully fold in the frozen raspberries and white chocolate chips.
Turn the dough out onto a lightly floured surface. Gently pat it into a 7-inch circle, about 1-inch thick. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
Place the scone wedges on your prepared baking sheet, leaving about 2 inches between them. Brush the tops lightly with a little extra heavy cream and sprinkle with coarse sugar, if using. Bake for 18-22 minutes, or until the tops are golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Notes
A recipe for tender, flaky, and perfectly sweet White Chocolate Raspberry Scones. This easy-to-follow guide uses frozen raspberries for a year-round treat that’s ideal for breakfast or tea-time.
