Preheat oven to 220C. Line a baking tray with baking paper.
Place the flour in a large bowl and make a well in the centre. Pour in the lemonade and 250ml of the Connacht gold cream. Add the raspberries and white chocolate. Stir until a soft, sticky dough forms.
Turn onto a lightly floured surface and lightly knead until just smooth. Press into a 3cm-thick disc. Use a lightly floured 5cm pastry cutter to cut scones from the dough, re-rolling dough if necessary. Place the scones, side-by-side, on the lined tray. Lightly brush the tops with a little of the remaining cream. Bake for 12-15 mins or until lightly golden and scones sound hollow when tapped on the
Meanwhile, whisk the remaining cream in a bowl until soft peaks form.
Serve scones warm or at room temperature with Connacht Gold whipped cream.
Connacht Gold has a strong social history in the West of Ireland.