• Mix dry ingredients (flour through sugar) in a large bowl and add in the zest of one lime.
  
• Mix the wet ingredients (egg through vanilla) in a medium bowl and add 2½ tbsp fresh lime juice
• Using the very tips of your fingers quickly, or using two forks, cut the ice-cold butter pieces into the dry ingredients until it looks like wet sand.
• Add 1/2 cup (a little more or less) white chocolate chips into the dry ingredients and give a quick stir.
• Pour the wet ingredients into the dry and stir twice with a large spoon, then add the raspberries. The raspberries will break apart, but that's ok! Don't over mix, or the scones will be hard and tough!
• Form the dough into a loose ball and turn it out onto a lightly floured surface.
• For large scones, press it into about an 8" flat circle, about 3/4-1" thick.

  For small scones, split the dough in half and press it into two smaller flat circles, about 3/4" thick.
• Using a long knife or a bench scraper, cut the circle in half, and continue cutting until you have 8 even-sized for even baking, large wedges. (I like them small and crunchy, and husband likes his larger and softer, so I cut mine in 7 varying sized wedges.)
  
• *If you don't feel like fussing with a glaze, just brush the tops with a little milk, or an egg wash, and sprinkle on some sugar. Turbinado (raw sugar) works great!
• Place them about an inch apart on a parchment lined cookie sheet, or pizza pan.
• Place the scones in the freezer, or fridge while you preheat the oven to 400°. Bake for 20-25 minutes, or until they are lightly browned, or spring back when you press on them. I like mine a little crispy on the outside, so I bake mine closer to 425°.

Drizzle with white chocolate

• After the scones have cooled, warm 1 tablespoon of milk or cream in the microwave with 1 tbsp lime juice for about 10 seconds, or until warm. It won't take long!
• Place about four tablespoons of chocolate chips in a small heat proof cup or bowl.
• Pour about a tablespoon of warmed milk and lime over the chips and microwave for 5 seconds. It's such a small amount, that it will get very hot very fast, so be careful! Keep stirring until the chips have melted.
• If it's too thick to drizzle, add a little more warm milk. You could omit the milk altogether and just melt the chips and drizzle, but I like it a little softer. If you get it a little too thin stir in a bit of powdered sugar.
  
• Drizzle over the scones and sprinkle with lime zest!