Raspberry White Chocolate Scones

There’s nothing quite like a freshly baked scone—flaky, buttery, and just the right amount of sweet. These raspberry white chocolate scones strike the perfect balance between tart berries and creamy white chocolate, making them a delightful treat for breakfast, brunch, or an afternoon tea.

• 2 1/2 cups (315g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• ½ cup (114g) cold unsalted butter, cubed
• ⅔ cup (160ml) cold buttermilk, plus more for brushing top of scones
• 1 large egg
• 1 tsp vanilla
• 1 cup white chocolate chips or chunks
• 1 cup fresh or frozen raspberries , do not thaw if using frozen
• 1/4 cup white chocolate chips or chunks for drizzling, optional