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