Raspberry White Chocolate Scones Recipe

These things are absolutely the bomb!!! I've had them before, but never cooked them myself... You should keep them frozen and then pull out a few and cook them right before company comes over... They will have your place smelling delish and make people think you're a regular Martha Stewart... Some tea or lemonade would go great with these :) Enjoy!

Ingredients:

2 cups all-purpose flour

1/3 cup sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

6 tbsp. unsalted butter, cold and cut into pieces

1/2 cup white chocolate chunks or chips

¾ cup fresh or frozen raspberries

½ cup plain or vanilla yogurt

1 ½ tsp. vanilla extract

1 large egg, lightly beaten

For egg wash:

1 large egg, lightly beaten1 tbsp. milk or cream

Directions:Preheat oven to 375° F and place rack in middle of oven. Line a baking sheet with parchment paper.In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks (chips) and raspberries. In a small measuring cup, whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut the dough into eight triangles. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Here's another recipe...you be the judge..

Ingredients:

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

Directions:

Preheat oven to 375. 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 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.