Raspberry and White Chocolate Scones

Preheat your oven to 220°C (200°C fan/gas 7). In a large mixing bowl, combine the plain flour, salt, baking powder, and caster sugar. Add the cubed cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Alternatively, pulse the mixture in a food processor until it reaches the same consistency.

Gently fold 75g of the white chocolate chunks into the flour mixture. Gradually pour in the milk, using your hands to bring the ingredients together until a smooth, soft dough forms. If the dough feels too dry, add an extra 15–20ml of milk.

Carefully stir in the frozen raspberries. Work quickly to ensure the berries don't thaw and bleed into the dough. On a lightly floured surface or a lined baking sheet, roll the dough into a circle approximately 2cm thick (about 22cm in diameter).

Cut the dough circle into 8–10 even triangles, similar to a pizza. Spread the wedges out on the baking sheet so they are about 5cm apart.

Bake for 18–20 minutes until risen and golden brown. Transfer to a wire rack to cool completely. Melt the remaining 25g of white chocolate in the microwave in 20-second bursts or over a bain-marie, then drizzle it over the cooled scones before serving.