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Combine all dry ingredients, add cold butter. Mix until butter size of peas in flour (I use a food processor with blade for this process). Mix eggs and cream in another bowl and add dry/butter ingredients and mix until just blended. Add chips and raspberries (helps if you dust the chips and berries in a little flour so they don't sink to bottom). Flour surface and dump bowl out (will be sticky) and roll out to a rectangle about 3/4 inch thick. Cut in half. Then cut halves into fourths and divide into triangles. Will make 16 triangles. Brush with egg wash (egg beat with a little water or cream) and sprinkle with sugar. Use parchment paper. Place on cookie sheet with space in between (will be 2 or 3 sheets). Bake at 375 degrees for 15 to 20 minutes. You can serve with a french cream or whipped cream.
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