1. Preheat oven to 400°.
2. In a medium mixing bowl, sift together first 4 ingredients (through salt).
3. Using a food processor or pastry cutter, cut butter into flour mixture until butter is in pea-size pieces.
4. Add cottage cheese, white chocolate chips and vanilla to flour mixture; using a fork, stir until well combined and a ball of dough starts to form.
5. Fold in raspberries.
6. Transfer dough to a large sheet of waxed paper; using a second sheet of waxed paper (not your hands), pat dough into a rough circle about 9" wide, taking care not to overwork the dough (sprinkle a bit of flour on the waxed paper if dough is very sticky).
7. Using a sharp knife or bench scraper, cut dough into 8 wedges; place 1 ½" apart on a parchment-lined baking sheet.
8. Brush top of scones with egg; bake in preheated oven until golden-brown (10-12 min.).
9. Remove scones from oven; transfer to a wire rack to cool.

Tasty Tiips:

• Make these ahead of time and store unbaked, wrapped scones in the freezer. Bake straight from frozen when ready to serve.