📋 Instructions

1. 1Preheat and line — Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Keeping the pan ready means the cold dough goes straight into a hot oven.
2. 2Whisk the dry mix — In a large chilled bowl, whisk together the flour, granulated sugar, baking powder, and salt until no lumps remain. This ensures the leavener is evenly distributed for an even rise.
3. 3Cut in the butter — Add the cold cubed butter and cut it in with a pastry blender or your fingertips until the mixture looks like coarse sand with a few pea-sized pieces left. Those small butter pockets create the flaky layers.
4. 4Add the wet ingredients — Whisk the 1/2 cup cream, egg, and vanilla together, then pour into the flour mixture and stir with a fork just until a shaggy dough forms. Stop while dry streaks are still visible.
5. 5Fold in the add-ins — Gently fold in the raspberries and white chocolate chips with 4 or 5 turns, being careful not to crush the berries. The dough will look messy, and that is exactly right.
6. 6Shape the dough — Turn the dough onto a lightly floured surface and pat it into a 7-inch (18cm) round about 1 inch thick. Do not knead; patting preserves the layers.
7. 7Cut the wedges — Cut the round into 8 wedges with a sharp knife, pressing straight down without twisting. Transfer the wedges to the prepared pan, spaced 1 inch apart.
8. 8Brush and sugar — Brush the tops with the remaining 2 tablespoons of cream and sprinkle with sanding sugar. This gives the scones a glossy, crunchy golden top.
9. 9Bake until golden — Bake at 400F (200C) for 16 to 18 minutes, until the edges are golden brown and the centers reach 200F (93C) on an instant-read thermometer. The chocolate should look soft and the berry juices just beginning to bubble at the edges.
10. 10Cool briefly and serve — Let the scones cool on the pan for 5 minutes, then transfer to a rack. Serve warm, when the white chocolate is still melty.