Make the scones:

Cup of Yum
1. In a food processor, combine flour, baking powder, granulated sugar, Earl Grey tea and butter.
2. Pulse a few times until the the mixture resembles coarse breadcrumbs.
3. Dump the mixture into a bowl and fold in the fresh raspberries, freeze-dried raspberries and white chocolate chips.
4. Make a well in the centre and pour in the heavy cream.
5. Use a spatula to gently fold in the cream into the mixture until just combined, taking care not to overmix.
6. Dump the mixture onto a large piece of parchment paper and pat into a square about 6" by 6" in diameter.
7. Wrap it up and place into the fridge to rest for 15 minutes.
8. Preheat oven to 400°F/204°C.
9. Lightly dust the scone dough with flour.
10. Dust a sharp knife with flour and slice on a diagonal to create 4 triangles.
11. Place the scones onto a parchment-lined baking sheet and brush the tops with cream.
12. Bake the scones at 400°F/204°C for 18-20 minutes.
13. Remove from oven and transfer to a wire rack to cool.

Make the glaze:

1. In a small bowl, mix together heavy cream, powdered sugar and vanilla extract.
2. Adjust with additional powdered sugar or milk to your desired consistency.
3. Drizzle the glaze over the tops of the scones.
4. Sprinkled crushed freeze-dried raspberries over the top.
5. Enjoy freshly made.