Raspberry Scones with Chocolate Drizzle
- Number of Servings: 12
Ingredients
2- cups all purpose flour1/4- cup Splenda Brown Sugar Blend1 tbsp. baking powder1/4 tsp. salt1/4 cup unsalted butter1 cup fresh raspberries3/4 cup skim milk1 large egg1/2 cup semi-sweet chocolate chips
Preheat oven to 375F
Mix flour, splenda brown sugar, baking powder and salt, add butter cut up. Add raspberries, mix very gently
In a separte bowl, beat together milk and egg and slowly pour in dry ingredients. use rubber spatula until a dough is formed. Knead dough until it comes together only a few kneads needed, do not over knead.
Divide dough into half. Shape each half into 6" round. cut into 6 wedges.
Bake on ungreased sheet about 20 mins.
When scones are slightly cool, melt chocolate chips in microwave safe container . Pour over the top of the scones and let harden.
Number of Servings: 12
Recipe submitted by SparkPeople user CLYONSRN.
Mix flour, splenda brown sugar, baking powder and salt, add butter cut up. Add raspberries, mix very gently
In a separte bowl, beat together milk and egg and slowly pour in dry ingredients. use rubber spatula until a dough is formed. Knead dough until it comes together only a few kneads needed, do not over knead.
Divide dough into half. Shape each half into 6" round. cut into 6 wedges.
Bake on ungreased sheet about 20 mins.
When scones are slightly cool, melt chocolate chips in microwave safe container . Pour over the top of the scones and let harden.
Number of Servings: 12
Recipe submitted by SparkPeople user CLYONSRN.
Nutritional Info Amount Per Serving
- Calories: 160.9
- Total Fat: 6.6 g
- Cholesterol: 28.4 mg
- Sodium: 185.3 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.7 g
- Protein: 3.6 g
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