Prep the Dry Base: In a spacious mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk thoroughly to ensure everything is evenly distributed.
Incorporate the Fat: Grate your frozen block of butter using the large holes of a standard box grater. Drop the cold butter shreds into the flour mixture. Using a pastry blender or your fingers, quickly toss the mixture until the butter bits are coated and look like a bowl of coarse gravel. Pop this bowl into the refrigerator while you prep the liquids.
Whisk the Liquids: In a separate smaller bowl, beat the egg, 1/2 cup of heavy cream, and vanilla extract together until uniform.
Build the Dough: Retrieve the flour mixture from the fridge. Pour the wet mixture directly over the top. Scatter the white chocolate pieces and the raspberries evenly across the bowl. Using a sturdy rubber spatula, fold the ingredients together from the bottom up. Stop as soon as a shaggy, wet dough begins to form—some dry pockets of flour are perfectly fine at this stage.
Shape and Segment: Turn the sticky mass out onto a lightly floured countertop. With flour-dusted hands, gently press and shape the dough into a tight, circular disc roughly 8 inches wide and 1 inch thick. Avoid kneading, as we want to handle the delicate fruit with care. Using a bench scraper or a sharp chef's knife, slice the round cleanly across into 8 equal triangular wedges.
Glaze and Chill: Move the wedges onto a baking sheet lined with parchment paper, leaving roughly 2 inches of space between each piece. Lightly brush the tops of the scones with the remaining 2 tablespoons of cream, then coat generously with coarse sugar. Place the entire baking sheet into the refrigerator to chill for 20 minutes.
While they rest, preheat your oven to 400°F (204°C).Bake to Golden: Bake the chilled scones for 20 to 25 minutes. They are ready when the edges feel firm and the tops turn a lovely pale golden color. Allow them to cool directly on the pan for 5 minutes before transferring them to a wire rack to finish cooling.
