Preheat the oven to 425℉ and prepare two baking sheets by lining them with parchment paper or a silicone baking mat.
In a large bowl, mix together the all-purpose flour, white sugar, baking powder and salt.
Add the cold, cubed butter and use your hands or a pastry cutter to incorporate the butter into the flour mixture until it is well combined and crumbly in texture.
In a separate small bowl or measuring glass, whisk together the egg and coconut milk. Pour this into the flour and butter mixture and stir gently. The batter may still be crumbly at this point but this will change soon.
Add the lemon juice, lemon zest, fresh raspberries and white chocolate chips. Using your hands or a spatula, mix until just combined. It's expected that the raspberries will break into smaller pieces. This is when the dough should be moist. If it's still too dry, add 1 tbsp of coconut milk at a time until the dough comes together and can be rolled into a ball.
Separate the dough into two pieces and roll each into a large ball. Flatten each ball into a round circle about 1" thick. Using a sharp knife, cut the dough evenly into 6 scones per circle.
Carefully place the scones on the baking sheets. I find that using a large knife or spatula to slide underneath, scoop them up and keep them level is helpful in the transfer.
Bake for 15-18 minutes or until the tops of the scones become slightly golden brown. Allow to cool for 5 minutes before enjoying!