White Chocolate Raspberry Scones

My daughter, Jacquelyn, created this recipe a couple of years ago when experimenting with a few different scone recipes, and it's my favorite. I like to request them for Mother's Day, and this year we'll have them with Christmas breakfast. They're perfect to serve for breakfasts, afternoon teas, snacks, desserts, and to holiday guests! A nice alternative might be to add some cocoa powder to the dough, and substitute chocolate chips for the white. They'd look so pretty together on a glass serving plate!

WHITE CHOCOLATE RASPBERRY SCONES
(Yield: 8 scones)

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
6 Tablespoons butter, chilled, cut into pieces
1 cup white chocolate chips
1 egg
3/4 cup vanilla yogurt
Seedless raspberry jam
Coarse sugar, for sprinkling

~ Preheat oven to 400 degrees.
~ In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in butter until mixture resembles coarse meal. Stir in white chocolate chips.
~ In another bowl, blend the egg and yogurt until smooth. Add to flour mixture, stirring just until blended.
~ Turn dough onto a floured board and knead 3 to 4 times. Pat dough into a circle about 1/2-inch thick, and cut into wedges. Place wedges on an ungreased baking sheet.
~ Using a teaspoon, press one indentation into each scone; fill with a spoonful of raspberry jam. Sprinkle scones with the coarse sugar.
~ Bake 12-14 minutes or until golden.