Raspberry and White Chocolate Scones
Nutritional Info
- Servings Per Recipe: 34
- 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
View full nutritional breakdown of Raspberry and White Chocolate Scones calories by ingredient
Introduction
If you were looking for a stand alone Scone, this is it! More of a self-contained sweet biscuit this pastry is sure to please at tea parties or have for breakfast while doing a crossword! This is not a traditional scone of sorts but it is worth trying just the same! If you were looking for a stand alone Scone, this is it! More of a self-contained sweet biscuit this pastry is sure to please at tea parties or have for breakfast while doing a crossword! This is not a traditional scone of sorts but it is worth trying just the same!Number of Servings: 34
Ingredients
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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
Tips
Substitute raspberries for fruit of your choosing. I use mini white chocolate chips from bulk barn. I find you can use less and still have the desired effect.
Directions
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.
Member Ratings For This Recipe
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