Preheat your oven to 425 degrees.
Whisk together the flour, sugar, baking powder, and salt.
Cut in the butter until the dough is crumbly.
Gently stir in the pudding mix, 1/2 cup white chocolate chips, and the raspberries (straight from the freezer).
Make a small well in the center of the mixture, and add the egg and the milk. Stir until just combined. Then finish bringing the dough together with your hands.
Pour the dough out onto a large cutting board (you are going to have to smoosh it together, it will be pretty crumbly, but that's okay). Form a round circle with the dough. Slice the round into 8 equal pieces. Use a pie server to transfer the pieces to a parchment lined baking sheet.
Bake for 19 minutes or until the bottom edges of the scones are golden brown.
Once the scones have cooled, melt together the remaining chocolate chips and milk. Use a fork to drizzle the mixture over the scones. Allow to set and serve.