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