Raspberry White Chocolate Scones

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 cup butter or margarine, softened
1/3 cup milk
1/3 cup non-fat vanilla yogurt
1 egg
1 tablespoon vanilla extract
2 cups frozen raspberries
1 cup white chocolate chips or chunks

Heat oven to 375 degrees F. Grease a cookie sheet.

Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas.

Combine milk, yogurt, egg and vanilla extract in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients. Spoon about 1/3 cup of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.

Makes 1 dozen scones.