•  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.

Garnish

• Once the scones have cooled, melt the remaining white chocolate. Transfer the melted chocolate to a pastry bag or zip-top bag with the tip cut off. Drizzle the white chocolate over the cooled scones.