Lemon, Raspberry, and White Chocolate Scones

1 . Stage

Zest both lemons; juice 1/2 of a lemon. Set aside.

2 . Stage

Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.

3 . Stage

Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.

4 . Stage

Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.

5 . Stage

Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.

6 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

7 . Stage

Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.

8 . Stage

Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.