Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter with a pastry cutter, or use a grater to grate it in. Stir in the 1 cup of white chips.

In a small bowl, whisk together the milk, cream, eggs, and extracts. Add to the flour mixture and gently stir till barely combined. Carefully fold in the raspberries. If the dough doesn't stick together, you can add a little more milk, but you don't want to add too much.

Divide dough in half. Pat each portion into a 7-8" circle on a floured counter top. Cut each into 8 wedges.

Place scones on cookie sheets and bake at 400° for 15-20 minutes or till lightly browned. Drizzle with melted white chocolate if desired.