Get started: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add butter: Cut the cold butter into the dry mixture using a pastry cutter or two knives until it looks like coarse crumbs.

Combine wet ingredients: In a separate bowl, beat the egg with 3/4 cup of heavy cream, then pour into the dry ingredients.

Form dough: Gently mix until a dough forms, adding more cream if needed. The dough should be slightly sticky but manageable.

Add extras: Fold in the white chocolate chips and raspberries with care to avoid overmixing. It's okay if the raspberries get a little squished.

Shape scones: Turn the dough onto a floured surface and shape into two 6-inch rounds. Cut each round into 6 wedges.

Ready to bake: Place the scones on the prepared baking sheet, giving them a little space to expand.

Bake to perfection: Bake for about 12 minutes or until the scones are light golden brown. Let them cool slightly before serving.