Raspberry Cream Scones

Preheat the oven to 400°F. In a mixing bowl, whisk together the flours, sugar, baking powder and salt. In a separate small bowl, whisk together the heavy cream, egg yolk and vanilla. Using a pastry cutter or your fingers, blend the cold butter with the flour mixture until it resembles coarse bread crumbs. Gently toss the raspberries with the flour and butter mixture, and slowly add the cream and egg yolk mixture. Gently blend just until the dough holds together. Place the dough on a floured surface and gently pat out until about ½- to 1-inch thick. Cut the dough into 3-inch circles using a cookie or biscuit cutter, and place on a greased or non-stick baking sheet. Gently push the remaining scraps of dough back together and cut more scones until all the dough is used. In a small bowl, beat egg white and brush the tops of the scones. Bake for 10-14 minutes until just starting to brown.