Raspberry White Chocolate Scones
Yield: 1 dozen
- 2-1/2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 cup butter or margarine, softened
- 1/3 cup milk
- 1/3 cup vanilla yogurt
- 1 egg
- 1 tbsp vanilla
- 2 cups frozen raspberries
- 1 cup white chocolate chips or chunks
Preheat oven to 375F
Grease a cookie sheet, or line it with parchment paper.
Combine dry ingredients, then work butter/margarine into dry ingredients using a pastry cutter or fork until it is crumbly – about the size of small peas. Combine milk, yogurt, egg and vanilla in a separate bowl; add to dry ingredients, mixing until just moist. Gently fold in raspberries and chocolate chips. Spoon onto cookie sheet using about 1/3 cup of batter for each. Bake for 30 minutes or until golden brown.