Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Stir in the white chocolate chips.

In another bowl, whisk together the whipping cream, egg, and vanilla. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead just until the dough comes together. Do not overmix!

Roll the dough out on a lightly floured counter to about a ¾-inch thickness. Press ¾ cup of the frozen raspberries into the rolled out dough. Fold half of the dough over and roll out again to about a ¾ inch thickness, sealing a layer of raspberries into the middle of the dough. Press the remaining ¼ cup of raspberries here and there into the top of the dough. Use a medium-sized heart-shaped (or round) cookie cutter to cut out the scones and place them on the prepared baking sheet at least 2 inches apart. Gather up the scraps of dough and press together gently (do not knead again!) before cutting it into the last scones. These last "scrap scones" won't be perfect but that's okay!

Bake in the preheated oven for 13-17 minutes or until lightly golden. Let cool on the baking sheet for at least 20 minutes before topping with a drizzle of melted white chocolate. Enjoy!