Chocolate Raspberry Scones

Jan 13

Written By Guest User

¾ cup plain yogurt

1/3 cup sugar, plus 1 tablespoon, divided

1 teaspoon vanilla

1 egg

2 ½ cups AP flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

4 tablespoons butter cut into pea sized chunks, then frozen

2/3 cup frozen raspberries

¼ cups slivered almonds

½ cup chocolate chips

2 tablespoons milk

Preheat oven to 375 degrees.

In a medium bowl combine yogurt, sugar, vanilla, and egg until well combined.

In a separate bowl combine flour, baking powder, baking soda, and salt.

Cut in butter with two forks until mixture resembles coarse meal, do not over mix.

Stir in raspberries, almonds, and chocolate chips.

Add yogurt mixture, stirring just until evenly combined.

Turn out onto a floured surface.

Pat into a 9” circle, then cut into 8 even wedges.

Place wedges on a parchment lined baking sheet.

Brush top with milk and sprinkle with remaining sugar.

Bake for 20 to 25 minutes or until the tops are browned and the center is cooked through.

Guest User

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