• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• In a large bowl, whisk together 2 ½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine salt until evenly combined.
• Add ½ cup cold unsalted butter, cubed, and cut it into the dry ingredients using a pastry cutter or your fingertips until pea-sized crumbs form.
• In a small bowl, whisk together ½ cup cold heavy cream, 1 large egg, and 1 teaspoon vanilla extract until smooth.
• Pour the wet ingredients into the dry mixture and gently fold until the dough is just incorporated and barely combined.
• Carefully fold in 1 cup raspberries and ¾ cup white chocolate chips, using a spatula to avoid crushing the berries.
• Turn the dough onto a lightly floured surface and gently pat it into an 8-inch disc, about 1 to 1¼ inches thick.
• Cut the disc into 8 wedges and place them on the prepared baking sheet, spacing them slightly apart.
• Brush the tops lightly with heavy cream and sprinkle with coarse sugar.
• Chill the scones for 15 minutes, then bake for 18–22 minutes, or until lightly golden and set.

White Chocolate Drizzle (Optional but Recommended)

• Melt ½ cup white chocolate gently in the microwave in 20-second intervals, stirring between each, then drizzle over cooled scones using a spoon.