1. Preheat oven to 350°F (177°C) and line baking trays with parchment paper.

2. Cream butter and sugar until pale and fluffy.

3. Beat in egg and vanilla extract until smooth.

4. Fold in sourdough discard until evenly incorporated.

5. Whisk flour, baking powder, and salt together, then gradually mix into wet ingredients.

6. Gently fold in raspberries and white chocolate chunks.

7. Chill the dough in the refrigerator for 15-20 minutes.

8. Scoop dough onto prepared trays, flatten slightly, and bake for 12-14 minutes until edges are golden.

9. Let cookies cool on the tray for 5 minutes before transferring to a cooling rack.

10. For scones, shape chilled dough into a 1-inch thick disc, cut into wedges, bake at 375°F (190°C) for 18-20 minutes.