Preheat your oven to 220°C (200°C for fan ovens) and line a tray with baking paper.

Mix the flour and baking powder together in a bowl.

Rub the butter into the flour/baking powder, to make a mixture that resembles breadcrumbs. Stir in the caster sugar.

Add in the soy milk and use a fork to stir it in gently. When the mixture starts clumping together, stop mixing and add your raspberries.

Gently use your hands to combine the dough until it JUST comes together (see image in post for reference). Be very careful not to use too much pressure or force, or the juice from the raspberries will make your dough too sticky and wet.

Gently roll the dough out on a floured surface to around 2cm thick.

Use a 3-inch cookie cutter to cut out 6-8 scones, re-rolling leftover pieces as needed.

Place the scones close together on the baking tray so the sides are just touching. Use a pastry brush to lightly brush the tops with soy milk.

Bake for 12-15 minutes until they are golden brown on top then transfer to a wire rack to cool completely.

When they are completely cooled, melt your white chocolate and drizzle some on top of each scone. Allow the chocolate to harden before enjoying with some jam and vegan whipped cream!