Preheat oven to 400 degrees F
Line baking sheet with parchment paper.
In small bowl put raspberries and 1 Tbsp flour, stir gently to coat.
In large bowl add dry ingredients, cut in butter until crumbly texture is formed.
Make well in center of dry mixture, set aside.
In medium bowl mix egg, ricotta and 1/4 cup cream.
Add egg mixture to dry mixture.
Add raspberries and 3/4 cup white chocolate.
Using a fork, stir until moistened.
Turn dough out onto lightly floured surface.
Gently knead the dough, gently pressing it for 10 to 12 strokes or until dough is nearly smooth.
Pat dough into a circle, cut into even wedges making eight scones.
Brush with extra whipping cream and sprinkle with sugar.
Put on parchment lined baking sheet and bake 16-20 minutes or until light golden brown.
Serve warm, please don't skip this, they must be served warm.