Preheat oven to 425°F

Line a large baking sheet with parchment and set aside.

In a large bowl, whisk together flours, baking powder, sugar and salt.

Using a pastry blender, add the butter and cut it into the flour until the largest pieces are the size of small peas. Make sure the butter is cold, this will help the butter keep its shape and give the scone great texture.

Add raspberries and use blender to chop berries at least until they are quartered in the dough. This is the best part because it smells amazing and the dough takes on a beautiful pink color.

Add the white chocolate, ricotta, and heavy cream at the same time and store then as best you can, switching over to your hands and gently kneading until the dough is am even mass.

Transfer the dough quickly to a floured surface and pat the dough until it reaches a square/rectangle that is about 1 inch thick overall. Use a knife to cut the dough into squares and transfer with a spatula to a prepared baking sheet (or sheets). Bake for about 15 minutes until lightly golden around the edges.

Remove from oven and cpl on a cooling rack.

Serve warm or at room temperature.

Adapted by Mikey's in the kitchen from Smitten Kitchen