Prepare the butter: Cut the cold or frozen butter into small cubes and keep refrigerated until ready to use.

Combine the dry ingredients: In the bowl of a food processor, add the flour, organic cane sugar, baking powder, and salt. Pulse a few times to combine. Omit the salt if using salted butter.

Incorporate the butter: Add the cold butter cubes and pulse several times until the mixture resembles coarse crumbs with small, pea-sized pieces of butter throughout. Avoid overprocessing.

Mix the wet ingredients: Transfer the flour and butter mixture to a large mixing bowl. In a separate bowl, whisk together the heavy cream and potato flake sourdough starter.

Combine: Pour the wet ingredients into the dry ingredients and gently stir until a shaggy dough begins to form. Avoid overmixing.

Add the mix-ins: Gently fold in the white chocolate chips and fresh raspberries, being careful not to crush the berries.

Form the dough: Once the dough is mixed, gently bring it together into a dough ball. Dust lightly with flour and wrap tightly in plastic wrap.

Chill and ferment: Refrigerate the dough for at least 30 minutes to allow the butter to firm up and the flavors to come together. For a longer fermentation, refrigerate overnight or up to 24 hours. Keeping the dough cold helps create tender scones with a flaky texture.

Shape the scones: After fermentation, remove the dough from the refrigerator and place it on a lightly floured work surface. Gently shape it into an approximately 8-inch round disc, about 1 inch thick.

Cut the dough: Using a bench scraper or sharp knife, cut the dough into 8 equal wedges.

Prepare for baking: Place the scones on a parchment-lined baking sheet, leaving approximately 2 inches of space between each one. Place the baking sheet in the freezer for 10 minutes while the oven finishes preheating. This helps firm up the butter again and keeps the scones from spreading too much during baking.

Bake: Preheat the oven to 425°F. Remove the scones from the freezer and bake directly from cold on the middle oven rack for approximately 15–20 minutes, or until lightly golden and baked through. Begin checking around 15 minutes.

Cool: Allow the scones to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Prepare the icing: Place three raspberries in a small bowl with 1 tablespoon of lemon juice. Let sit for a few minutes, then mash with a fork. Press through a fine mesh strainer to remove the seeds.

Mix the icing: Combine the strained raspberry-lemon juice with 1 1/2 cups powdered sugar. Whisk until smooth, adding additional lemon juice or cream a teaspoon at a time as needed.

Ice and serve: Once the scones have cooled, drizzle the raspberry-lemon icing over the tops and enjoy!