Preheat the oven to 375 degrees F. In a large mixing bowl, combine the flour, sugar, baking, powder, and salt, and whisk to combine. Add the cold butter to the bowl, and use a pastry blender to cut the butter into the flour, until the butter is the size of small peas.

In a small measuring cup, combine the heavy cream, vanilla yogurt, egg, and vanilla extract. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined. Add in the white chocolate chips and raspberries. Gently fold in.

Pour the dough out onto a floured work surface. Use your hands to very gently knead the dough into a 10" circle, pulling in any loose flour-y bits. Use a sharp knife or bench scraper to slice the circle into 6 or 8 pieces, like a pizza. Place the scones on a baking sheet pined with parchment paper. Brush the top of each scone with heavy cream, and sprinkle with raw or turbinado sugar.

Bake for 25-28 minutes or until golden brown.