Raspberry white chocolate scones

Space the raspberries about an inch apart on a Silpat- or parchment-lined baking sheet.

Dry in a 225 degree oven for 4 hours, then turn the oven off and leave them to cool overnight.

Break or chop the dried raspberries into smaller pieces, about half a cup.

Grate the white chocolate finely (or pulse white chocolate chips in a food processor).

Whisk the flour, a little white sugar, salt and baking powder.

Grate frozen butter directly into the flour, tossing now and then so the pieces stay separate; then work with a pastry cutter for about 30 seconds.

Toss in the grated white chocolate with a fork.

Mix the whole milk with the sour cream, pour in and stir with a fork until it just comes together into a shaggy dough.

Turn onto a generously floured surface and press together without kneading into a rectangle about three quarters of an inch thick and about twice as long as wide.

Sprinkle the dried raspberries evenly almost to the edges and press them in, so they stay inside and do not burn on top.

With a bench scraper fold one third over, press and square the edges, then fold the other side over.

Cut in half into two squares, then each square in half into triangles; transfer to a lined baking sheet.

Brush with egg beaten with a splash of milk and sprinkle the tops with a little sugar.

Bake in the upper centre of a 400 degree oven about 25 minutes, until browned.

Transfer to a rack and cool completely before serving.