Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray.

In the bowl of a food processor (or in a large bowl if making them by hand), combine all of the dry ingredients. Add the cold chunks of butter to the processor and pulse to cut in butter (or cut in by hand with a pastry cutter).

In a separate bowl, mix the egg, milk (or heavy cream), and the vanilla; Mix these ingredients together, till well blended.

Add the egg mixture to the dry ingredients and pulse till the dough comes together into a dough ball (If mixing by hand, stir and stir till you have a cohesive dough ball).

Turn the dough ball onto a floured work surface (or into a large bowl) and GENTLY mix in the white chocolate chips and the raspberries by hand (might want to flour your hands) till blended. Note: Don't worry if it looks like a murder occurred at this point...it will all be okay. Really.

With floured hands (sprinkle a bit more flour on dough if necessary, cause the dough is sticky), gently form the dough ball into a round "disc" approximately 8 inches across.

Using a sharp knife or a pizza cutter (my weapon of choice!), cut the disc into 8 scones.

When done, remove from baking sheet to a wire rack, with parchment or foil underneath (to catch any drips from glaze icing). Let cool.

While cooling, mix up the glaze ingredients. Once scones are completely cooled off, "paint" the icing over the tops of the scones, completely covering the surface; when that glaze hardens add the white chocolate drizzle in a decorative pattern. ENJOY!