Strawberry Scones with White Chocolate chips
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 147.7
- Total Fat: 7.5 g
- Cholesterol: 40.7 mg
- Sodium: 120.3 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.8 g
- Protein: 3.4 g
View full nutritional breakdown of Strawberry Scones with White Chocolate chips calories by ingredient
Introduction
A filling breakfast or snack treat A filling breakfast or snack treatNumber of Servings: 32
Ingredients
-
4 cups white flour
.0625 (1 Tablespoon) flour
2 teaspoon Baking Powder
.0125 cup (2 Tablespoon) sugar
.0625 cup (1 Tablespoon) sugar
1 teaspoon salt
.75 (3/4)cup unsalted cubed butter, diced
5 large eggs
1 teaspoon lemon extract
8 Tablespoon (1/2 cup) Nestle White Chocolate Chips
1 cup fresh strawberries, thinly sliced
.25 cup sliced almonds
6 ounces lemon yogurt
.50(1/2) cup sliced almonds
Directions
Using a mixer with bread attachments, mix 4 cups flour, 2 tsp. baking powder, and 2 T. sugar on low setting. Add the diced butter and mix until it looks like the size of peas.
In a separate small bowl, gently beat the eggs with the yogurt and lemon extract, then add to the flour mixture. Mix until just blended. Gently toss the strawberries and white chocolate chips with the 1 Tablespoon of flour . Fold it into the flour mixture.
Divide the batter unto two 11 x 14 cookie pans, sprayed with cooking oil. Spray a sheet of wax paper the size of the cookie pan. Lay the wax paper(sprayed side down) on the dough and spread dough with your hand to the edges of the pan. Do the same with the other half.
Sprinkle each pan with .25 (1/4) cup of almonds, then 1/2 Tablespoon of sugar.
Bake Scones at 400 degrees 20 minutes or until butter knife or toothpick slid in middle comes out clean. Cool for 20 minutes before cutting each pan of scones into 16 portions. Left overs can be kept in air tight containers for a few days or frozen in plastic bags.
Serving Size: makes 32 scones
Number of Servings: 32
Recipe submitted by SparkPeople user YOSHIKO62.
In a separate small bowl, gently beat the eggs with the yogurt and lemon extract, then add to the flour mixture. Mix until just blended. Gently toss the strawberries and white chocolate chips with the 1 Tablespoon of flour . Fold it into the flour mixture.
Divide the batter unto two 11 x 14 cookie pans, sprayed with cooking oil. Spray a sheet of wax paper the size of the cookie pan. Lay the wax paper(sprayed side down) on the dough and spread dough with your hand to the edges of the pan. Do the same with the other half.
Sprinkle each pan with .25 (1/4) cup of almonds, then 1/2 Tablespoon of sugar.
Bake Scones at 400 degrees 20 minutes or until butter knife or toothpick slid in middle comes out clean. Cool for 20 minutes before cutting each pan of scones into 16 portions. Left overs can be kept in air tight containers for a few days or frozen in plastic bags.
Serving Size: makes 32 scones
Number of Servings: 32
Recipe submitted by SparkPeople user YOSHIKO62.
