Raspberry chocolate scones
A scone is a quick bread. It rose to fame in the United Kingdom. Now it's a treat enjoyed around the world.
Serves 12
A scone is a quick bread. This version uses less butter than a typical scone recipe.
Preheat the oven to 400 F.
Lightly grease a baking sheet.
Mix the flours, baking powder and baking soda in a large mixing bowl.
Grate frozen butter on a box grater into the flour mixture. Mix with fork or your hands, the mixture will be crumbly. Add the berries and chocolate chips. Mix gently.
Mix the yogurt and honey in a small bowl. Add the yogurt mixture to the flour mixture. Mix them until they're just blended.
Place the ball of dough on the countertop. Knead it one or two times. Roll it into a 1/2-inch-thick circle. Cut it into 12 wedges. Place these on the prepared baking sheet.
Mix the sugar and cinnamon in a small bowl. Sprinkle it over tops of scones.
Bake for 10 to 12 minutes.
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 5 tablespoons unsalted butter, frozen
- 1/2 cup fresh or frozen raspberries
- 1/4 cup miniature chocolate chips
- 1 cup plus 2 tablespoons plain fat-free yogurt
- 2 tablespoons honey
- 1/2 teaspoon sugar
- 1/4 teaspoon cinnamon
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