Print Recipe

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


  1. Heat oven to 375 degrees F. Grease a cookie sheet.
  2. Combine dry ingredients in a medium mixing bowl.
  3. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas.
  4. Combine milk, yogurt, egg and vanilla extract in a small mixing bowl.
  5. Add dry ingredients, mixing just until the dry ingredients are moist.
  6. Stir in remaining ingredients.
  7. Spoon about 1/3 cup of batter for each scone onto cookie sheet.
  8. Bake for 30 minutes or until golden brown.

Makes 1 dozen scones.

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