Line a rimmed baking sheet with parchment paper, set it aside. In a large bowl combine all dry ingredients and whisk to combine. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger. Create a well in the center of the dry ingredients and add the cream and vanilla extract and mix until the dough begins to come together. If necessary, press together into a dough with floured hands, handling it as little as possible. Turn out the dough onto a lightly floured countertop and press into a disk.  Lightly flour the top and fold the edges into the center and press again.  Add frozen raspberries and white chocolate chips into the center and fold the edges of the disk to cover the fruits.  Press and form into 9” disk, about 2 inches disk. Cut the disk into 6-8 equal triangle.  Chill in the freezer until firm (about 10 minutes). Remove from the freezer and bake until the scones are puffed, very fragrant and lightly golden brown around the edges Remove from the oven and allow the scones to cool briefly on the baking sheet. Once cooled heat white chocolate and heavy cream in the microwave 30 min at the time stirring in between until smooth. Drizzle over cooled scones and ENJOY!