Preheat the oven to 220°C/200°C Fan/Gas Mark 6. Line a baking tray with grease proof paper.
Sift the flour, salt, Baking Powder into a large mixing bowl, add the sugar and mix together. Add the butter and using your fingertips rub the butter into the flour until it resembles breadcrumbs. Lift your hands while doing this to encourage air into the mixture.
Mix in the raspberries and White Chocolate Chunks. Gradually add the milk mixing after each addition, the dough will be quite sticky.
Turn the dough onto a lightly floured surface and knead until all the dough comes together, avoid over handling the dough. Press the dough to flatten until it is around 2 – 2½ cm in thickness, cut the scones out using a 5cm diameter fluted round cutter. Gather any trimmings together, and flatten as necessary and cut out more rounds, you should get about 12 scones from the mixture.
Arrange the scones on the prepared baking tray. Brush the surface of the scones with a little milk. Place in the oven and bake for 12–15 minutes until risen and golden brown. Cool for a few minutes then transfer to a cooling rack.
The scones are best served freshly baked with some raspberry jam and clotted cream!
