Preheat your oven to 425°F.
Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.
In a small bowl, whisk together the egg and 1/2 cup of the heavy cream.
Mix the egg and cream into the flour, adding extra heavy cream as needed (I used a cup total) to get the dough to just stick together.
Add the white chocolate chips and raspberries and combine. I find it easiest to use my hands. The raspberries will break apart - that’s okay!
Shape the dough into two round circles, about 1/2 to 3/4-high. Cut into 6 triangles.
Place on a baking sheet lined with a Silpat Mat if you have one.
Bake for 10-12 minutes until just lightly browned on top.