Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn’t stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.
Per Serving: 191 calories; protein 3.8g; carbohydrates 26.6g; fat 8.2g; cholesterol 32.7mg; sodium 155.9mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.