Ingredients:

• 400g flour
• ¼ tsp salt
• 2 tsp baking powder
• 3 tbsp sugar
• 95g cold butter
• 100g white chocolate chunks
• 185ml full fat milk
• 100g raspberries

Method:

1. Heat the oven to 220C. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. Fold in 75g of the white chocolate.
2. Gradually stir the full fat milk into the flour mixture and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Stir in the raspberries. Dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Roll out the dough to a 2cm-thick circle.
3. Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones.
4. Serve and enjoy!