Combine the dry ingredients first in a food processor: flour, sugar, baking soda, baking powder, salt and cinnamon. Pulse for a few seconds until well combined. Add the butter. I recommend cubing the butter beforehand and placing into the freezer for 15 minutes to ensure it's very cold. Pulse the butter and dry ingredients together into a fine crumble.

Transfer the butter and flour mixture into a large bowl. Make a well in the center and add the egg, sour cream and vanilla. Combine all of the ingredients together to form a sticky dough. Sprinkle work surface lightly with flour, then transfer the dough. Knead the dough together with lightly floured hands.

Using your hands, spread the dough into a small square and add the freeze dried raspberries and white chocolate. Fold the dough over and knead the fillings into the mixture. Transfer the dough onto a baking sheet lined with parchment paper and shape the dough into a large, flat disk; about 1 1/2 inches tall. Using a sharp knife, section the dough into slices. Separate the pieces, leaving a little space between each scone.

Refrigerate the scones on the baking sheet for 30 to 45 minutes. Meanwhile, preheat oven to 375F. Once scones have chilled, bake in preheated oven for about 25 minutes, or until edges are golden brown. Remove from oven and let the scones cool on the baking sheet. Once cooled slightly, transfer them onto a wire rack to cool completely.

While scones are cooling, prepare the sugar glaze. Combine the confectioner's sugar and heavy cream in a small bowl and whisk until smooth. Transfer the glaze into a disposable pastry bag or ziplock bag. Drizzle the glaze over the scones. If desired, garnish the top with crushed freeze-dried raspberries while glaze is still wet.

Keep scones covered and at room temperature.