Raspberry White Chocolate Scones

In a stand mixer, combine flour, baking powder, salt, and sugar.

Cut butter into cubes and add to the mixer. Mix until butter is pea-sized. Add egg and buttermilk to the mixer and mix until fully combined.

While mixer is still running, add white chocolate chips, followed by frozen raspberries. Mix until just incorporated into the dough (try not to over-mix or the raspberries will be mushed throughout the dough).

Divide dough in half and form into disks. Cover with cling wrap and chill for 20 minutes (or overnight).

Preheat oven to 350ºF. Remove the chilled dough, take off the cling wrap, and cut into eighths (cut in half, then in fourths, then in eighths). Repeat with remaining disk of dough.

Arrange scones on a baking tray and bake for 30–35 minutes. They will puff up slightly and start to become golden brown on the tops.

Remove from oven and allow to cool slightly before moving to a cooling rack. Serve as soon as they are cool enough to handle.