Pre-heat oven to 200ºC (400ºF). Line a flat baking tray with parchment paper and set aside.
In a high-speed food processor, add flour, baking powder, sugar, and salt. Pulse a few times to incorporate. NOTE: Please see notes below the recipe for a no-food processor option.
To the flour, add chilled cubed butter (or chilled coconut oil in chunks). Blend on high for 20 seconds until crumbly, resembling a coarse crumb.
Transfer the mixture to a large mixing bowl.
Stir through the white chocolate chips.
Make a well in the center and pour in the milk. Mix with a spatula or wooden spoon until just combined.
Add raspberries and mix until a dough begins to form, you may want to use your hands for this step. Ensure not to over-mix, there will still be lumps of flour throughout and that’s ok.
Lightly flour your bench top or board.
Transfer dough onto the floured surface and lightly knead to bring any loose bits together, it’s meant to be a rough dough, not completely smooth.
Pat it out and form into a thick disc, approx. 2cm-3cm in height (approx. 1-inch).
Using a knife, cut into 8 triangle wedges.
Transfer to the lined baking tray. Allowing the scones to touch.
Bake for 25-30 minutes until the tops are lightly golden on top.
Remove from the oven and cover scones with a clean tea towel for 5 minutes. This will trap the steam in the scones, keeping them well risen.
Remove the tea towel and serve warm plain or with butter, whipped cream, or jam. Or cool scones completely on a wire rack and serve later.
Enjoy!