Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the grated butter with a fork just until the mixture is incorporated.
Add in the chopped white chocolate.
In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Gently mix in the frozen raspberries, folding the dough 3-4 times. There will be some bleeding into the dough and that is ok! (I prefer it!)
Line a baking sheet with parchment. Sprinkle a bit of flour on top of the parchment or pan.
Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about 3/4 inch thick.
Place the pan of uncut scones in the freezer for 30-60 minutes, uncovered. (Chilling the scones helps to relax the gluten in the flour, which makes the scones tender and helps to ensure they will rise higher. It also chills the fat, which will make the scones a bit flakier.)
Preheat the oven to 425°F.
After the scones have chilled, use a knife or bench scraper and slice the circle into 6-8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 inch space between them.
Brush on the heavy cream (making sure to cover the sides) and sprinkle the turbinado sugar.
Bake the scones in the middle of your oven for 18-23 minutes.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.