Preheat oven to 350˚.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Gently fold in raspberries and white chocolate chips. Set aside.
In a small bowl, beat together egg, vanilla, and heavy cream. Pour over scone batter and lightly mix until the dough comes together. Dough will be sticky.
Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1 inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges. Transfer to a baking sheet using a flat spatula dipped in flour and sprinkle tops of scones with granulated sugar. Bake for 25 to 30 minutes, or until lightly browned.
Serve warm or at room temperature.
