Preheat oven to 400°F (200°C).

Mix heavy cream, granulated sugar, and egg in a bowl until well combined.

Add all-purpose flour, baking powder, and salt to the bowl, stirring until a dough forms.

Fold in white chocolate chips and fresh raspberries.

Knead the dough gently on a floured surface until it comes together.

Pat the dough into a circle that is about 1 inch (2.5 cm) thick.

Cut the dough into wedges or use a cookie cutter to create desired shapes.

Place the scones on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each scone.

Brush the tops of the scones with a little extra heavy cream and sprinkle with granulated sugar.

Bake for 15-20 minutes, or until the scones are golden brown.

Remove the scones from the oven and let them cool on a wire rack for 10-15 minutes before serving.