Preheat oven to 400°F, line a baking sheet with parchment paper
In a medium bowl or food processor with a dough blade, add flour, sugar, salt, baking powder, and mix.
Cut in 1/2 cup cold butter until the mixture is crumbly. Dump into a medium-sized bowl if you were using a food processor.
Add white chocolate chips and frozen raspberries and mix gently.
In a separate bowl, add sourdough discard, egg, vanilla, and cream and mix well.
Add the wet ingredients to the dry ingredients and gently mix with a fork and gently fold over itself to form a slightly crumbly dough. If the dough is too dry, add another tablespoon of cream.
Dump the scone dough onto the parchment lined baking sheet and gently pat out to form a circle.
Cut the dough into eight triangles and separate evenly on the baking pan.
Brush each scone with milk and sprinkle with sugar if desired. This is optional!
Bake for 18-22 minutes
Cool on a wire rack slightly before glazing. And store in an air-tight container. Or freeze.
Enjoy!
