Gently break the raspberries into smaller pieces with your fingers—this helps them distribute evenly throughout the dough. Then place them on a parchment-lined plate or small baking sheet and freeze for at least 20 minutes before mixing into the dough. Freezing the berries helps prevent them from getting crushed while mixing and keeps them from releasing too much juice into the dough, which could make the scones soggy. Don’t skip this step—it makes a big difference in both texture and appearance!

In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.

Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in the frozen raspberries and white chocolate chips.

On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.

Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.

Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.

Use a knife or pizza cutter to cut the scones into 8 equal wedges.

Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.

Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.

Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.

Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.