In a large bowl, whisk the flour, baking powder and salt together. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
In a small bowl, whisk together the heavy cream, sour cream and vanilla.
Stir the cream mixture into the flour mixture until a shaggy dough forms.
Gently fold in the white chocolate and raspberries.
Turn the dough out onto a lightly floured surface. Form the dough into a 1-inch thick round, about 6 1/2 inches in diameter. Cut the dough into 8 wedges.
Place scones 2 inches apart on the prepared baking sheet. Chill the scones in the refrigerator for 20 minutes.
Heat oven to 375ºF (190ºC). Brush the tops of the scones with heavy cream. Sprinkle with coarse sugar.
Bake until the edges look golden brown, about 20-24 minutes. Transfer the scones to a cooling rack.