White Chocolate & Raspberry Scones (126cal per scone)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 34
Ingredients
0.75 cup Butter, salted 1 large Egg, fresh, whole, raw 0.50 cup Granulated Sugar 2 tbsp 2 ½ T baking powder 0.60 gram(s) Arm & Hammer Baking Soda 0.25 tsp Cream of Tartar 4 cup Flour - Gold medal all purpose flour 100 gram(s) White Chocolate 16 tbsp Dairyland Sour Cream 5% Light (Serving per 2tbsp/30ml) .5 cup Milk, 2%, with added nonfat milk solids, without added vit A 1.5 cup 365 Organic Frozen Raspberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet, or use a sheet of parchment.
In a large bowl, mix the flour, baking powder, cream of tartar, and salt.
In a stand mixer combine butter and sugar and cream. Add egg. Mix. Add sour cream and white chocolate chips (I like the mini ones from bulk barn). Stir in the flour mixture until just moistened. Fold in the frozen raspberries.
Using a large cookie scoop, deposit on baking tray.
Bake 18 to 20 minutes in the preheated oven, until golden brown on the bottom.
Serving Size: 34 scones
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet, or use a sheet of parchment.
In a large bowl, mix the flour, baking powder, cream of tartar, and salt.
In a stand mixer combine butter and sugar and cream. Add egg. Mix. Add sour cream and white chocolate chips (I like the mini ones from bulk barn). Stir in the flour mixture until just moistened. Fold in the frozen raspberries.
Using a large cookie scoop, deposit on baking tray.
Bake 18 to 20 minutes in the preheated oven, until golden brown on the bottom.
Serving Size: 34 scones
Nutritional Info Amount Per Serving
- Calories: 126.0
- Total Fat: 5.2 g
- Cholesterol: 18.5 mg
- Sodium: 47.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.5 g
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