Raspberry White Chocolate Scones

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.

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