Preheat oven to 220C
Add the flour, sugar, and butter to a large bowl and rub together with your fingertips until they look like fine breadcrumbs.
Add baking soda, raspberries and white chocolate chips, combining gently.
Pour in milk and stir quickly, then fold the dough over a few times to make smoother
Tip onto a lightly floured surface; pat into a circle about 3cm deep.
Push together to create a round and then cut into 8 sections as though a clock face.
Place the scones on a baking sheet.
Beat the egg lightly, then brush the tops of the scones to coat.
Place centred in preheated oven for 12 minutes until golden.
Allow cooling before enjoying with butter.