2cupsall-purpose flour, plus more for dusting the work surface
1/2cup (1 stick)unsalted butter, frozen
3/4cupraspberries(I used fresh, but put them in the freezer for 20-30 minutes before using)
1/3cupwhite chocolate chips or chunks
For The Glaze:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or Silpat. Set aside.
In an electric stand mixer on the lowest speed setting, combine sugar and orange zest. Add in the flour, baking powder, baking soda and salt, and mix together well.
Grate butter into flour mixture on the large holes of a box grater and use your fingers, or a pastry cutter to crumble mixture together. Set aside.
In a small bowl, whisk together egg, vanilla extract, and heavy cream. Pour wet ingredients over dry ingredients, and using a rubber spatula, fold until just combined. Gently fold in the raspberries and chocolate chips (chunks). Some of the berries may get crushed, but don't worry. Try not to overmix the dough, otherwise the scones will get tough. The dough will be wet, sticky and shaggy.
Work the dough into a ball with floured hands and turn out onto a lightly floured surface (if the dough is too wet to come together, dust with flour 1 tablespoon at a time – adding just enough for dough to come together into a ball). With floured hands, pat dough into an 8 inch round and cut into 8 equal wedges with a floured knife or pizza slicer. Carefully transfer wedges to prepared baking sheet, spacing 2 inches apart.
Bake for about 15-20 minutes, or until scones are very lightly golden and cooked through. Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the glaze by mixing together the powdered sugar, melted butter, vanilla and orange juice in a small-size bowl. If glaze is too thick, add more orange juice. If it is too thin, add more powdered sugar. Drizzle glaze over the scones and serve.
Scones can be stored in an airtight container for up to 2 days.