Preheat your oven to 420 degrees F, line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together your flour, sugar, baking powder, and salt until combined.
Add in your butter cubes and use a pastry cutter, a fork, or your clean fingers to work your butter in to the flour mix.
Now mix in your white chocolate and raspberries.
Pour in your milk and use a rubber spatula to mix together and form a dough.
Once a dough has formed, place your dough on a floured work surface. Do NOT overwork the dough - no kneading required! Fold the dough over itself a few times, incorporating any of the dry bits.
Shape your dough into a rough 8x4" rectangle, into 6 or 8 scones equal sized scones.
Place your scones on your prepared baking sheet, you an optionally brush the tops of scones in some milk here.
Bake for 20-25 minutes or until puffy and golden brown. Allow to cool and enjoy!
