📋 Instructions

1. 1Preheat and prep — Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder and salt together in a large bowl.
2. 2Cut in the butter — Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like coarse sand with a few pea-sized lumps. Those lumps are your future flaky layers.
3. 3Mix the wet ingredients — Whisk the cold milk, egg and vanilla in a small jug. Pour it into the flour mixture and stir with a fork just until a shaggy dough forms — it should still look a little dry and messy.
4. 4Fold in mix-ins — Toss the raspberries with a teaspoon of flour, then gently fold them and the white chocolate chips into the dough with a spatula. Stop as soon as they're distributed; overmixing crushes the berries.
5. 5Shape and chill — Turn the dough onto a floured surface, pat it into a 1-inch-thick round about 7 inches across, and cut into 8 wedges. Transfer to the baking sheet and chill for 20 minutes.
6. 6Brush and bake — Brush the tops with cream and sprinkle with sanding sugar. Bake at 400°F (200°C) for 18 to 22 minutes, until the tops are golden brown and the berries are bubbling at the edges. A thermometer inserted into the center should read 200°F (93°C).
7. 7Cool and serve — Let the scones rest on the sheet for 5 minutes, then transfer to a rack. Serve warm — they're at their best within an hour of baking.