Raspberry White Chocolate Scones

1. Preheat oven to 400°F.
2. Whisk together the flour, sugar, baking powder, and salt.
3. Grate the frozen butter directly into the flour mixture and gently toss until evenly distributed.
4. Whisk together the heavy cream, egg, and vanilla.
5. Pour the wet ingredients into the dry ingredients and gently mix just until combined.
6. Fold in the frozen raspberries and white chocolate chips.
7. Pat the dough into a 1-inch-thick circle and cut into 8 wedges. (Add more cream 1 tbsp at a time, if needed, to get the dough to come together.
8. Chill or freeze the scones for 15 to 20 minutes.
9. Brush the tops with heavy cream and sprinkle with coarse sugar, if desired.
10. Bake for 18 to 22 minutes, or until lightly golden.
11. Optional: Finish with a drizzle of melted white chocolate or a simple vanilla glaze.