In a large bowl, whisk together the flour, baking powder, salt, and sugar.
With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
Using a spatula, stir in the ½ cup of white chocolate chips (reserving the 2oz for the garnish) until incorporated.
Whisk the vanilla into the heavy cream. Pour half of the cream into the butter-flour mixture. Using your hands or a rubber spatula, stir to incorporate. The dough will be dry and just subtly moistened.
Add the raspberries and remaining cream. Again, gently mixing just until moistened and incorporated. Remove the dough from the bowl and place it on a lightly floured surface.
Gently knead the dough until it comes together and shape into a flattened disk.
With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for at least 30 minutes.
While the scones are chilling, preheat the oven to 400°F.
In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash.
Bake the scones for 20 - 25 minutes, or until golden brown.