Preheat your oven to 425 degrees and line a baking sheet with a silicon baking mat or parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt - whisk together. Grate frozen butter using a box grater (the large grating side) or use a food processor.Easy Clean Up Tip: I don't own a food processor and find that the box grater is quick and only one gadget to wash over the few parts of the food processor.
Toss frozen grated butter into the flour mixture, no need to knead or cut the butter in as it's already coated with the flour and in small pieces. Add in the white chocolate chips and toss once, lightly.
In a small bowl, whisk the egg and cream together. Pour into flour/butter mixture and combine until the dough sticks together, it will be a bit sticky. Add in the fresh raspberries and gently mix into dough. I use my hands for this. The raspberries will break apart, this is normal and okay. Once combined, you may need to add a tablespoon or two of flour to help the dough not be too sticky.
On a lightly floured surface and floured hands, pat dough into a circle, about 1/2 inch to 3/4 inch thick. Cut dough into 8 triangles and place on scones onto prepared baking sheet.
Bake for 10 - 12 minutes until just lightly browned on top. Allow to cool on wire rack slightly. Best served warmed but they are just as delicious at room temperature. Eat within 1 or 2 days.
You can freeze scones. Once you have the dough cut into triangles, wrap tightly with plastic wrap and store in freezer safe bag or container in the freezer. Then to bake, simply preheat oven as above and add a couple of minutes to baking time. Can be frozen for up to a month.