In bowl of a stand mixer, add dry ingredients. Add cold cubed butter and use paddle attachment to cut butter into flour.
In a separate bowl, combine whipping cream, eggs, and vanilla.
Once butter is in tiny pea-size pieces, add wet ingredients and mix until just combined. Turn off mixer; scrape down bottom of bowl; stir in any extra flour on the bottom. Add chocolate chips and mix on low. When chips are incorporated throughout, add frozen raspberries and mix until just combined. (Not too much, you don’t want to break them up. It’ll make the dough really wet and hard to work with.)
Turn dough out onto a floured surface and work into a circle. Use a rolling pin covered in flour to roll out to 1 inch thickness.
Use a round cookie cutter to cut out scones. Transfer to baking sheet lined with parchment paper. Brush each scone with extra whipping cream.
Bake at 400 for 14-16 minutes or until golden brown.
For the tea, I just brewed it according to package directions. For the tea, I added a teaspoon of raw sugar to the warm tea before pouring over ice. I finished off with a little half and half.