Raspberry and White Chocolate Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 34
Ingredients
1 cup Butter, salted 1 large Egg, fresh, whole, raw 2 tsp Vanilla Extract 2 tsp Baking Powder 1 tsp Baking Soda 1 cup Granulated Sugar 1 tsp Diamond Crystal Salt Sense Real Iodized Salt 0.50 tsp cream of tarter 500 gram(s) Robin Hood Cake & Pastry Flour 16 tbsp Dairyland Sour Cream 5% Light (Serving per 2tbsp/30ml) 180 gram(s) Chocolate chips, white (30 chips, 15g) 1 cup *Great Value Red Raspberries Frozen
Add dry ingredients together, cutting butter into flour.
Add dry into blended wet ingredients.
Fold in Berries
Bake 15-18min at 350 degrees.
Serving Size: 34 scones with large cookie scoop.
Add dry into blended wet ingredients.
Fold in Berries
Bake 15-18min at 350 degrees.
Serving Size: 34 scones with large cookie scoop.
Nutritional Info Amount Per Serving
- Calories: 160.9
- Total Fat: 7.8 g
- Cholesterol: 21.2 mg
- Sodium: 166.3 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 0.8 g
- Protein: 4.7 g
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