In a bowl, mix the yogurt and baking soda and let it rest for 10 minutes.
Add the egg and mix well.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the butter and, using a pastry blender, work the mixture until it has a coarse crumb texture.
Add the chopped dried cherries and white chocolate to the flour mixture and mix.
Then, add the yogurt and egg mixture and mix with a fork until the dough comes together.
On a lightly floured surface, knead the dough lightly and roll it out to a thickness of 1/2 inch (1.25 cm). Cut out the dough using a 2-inch (5 cm) cookie cutter and place on baking sheets lined with parchment paper.
Bake the scones in a preheated oven at 400 F (200 C) for 18-20 minutes, or until they are golden brown.
Let cool on a wire rack and serve warm, it’s even better.