RASPBERRY AND WHITE CHOCOLATE WHOLE WHEAT SCONES
Raspberry and White Chocolate Whole Wheat Scones
Makes 12 servings
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup old fashioned rolled oats
1 tablespoon baking powder
1/3 cup sugar
1/4 teaspoon salt
1/4 cup unsalted butter, in pieces
1 large egg, beaten
1 cup skim milk
4 ounces of white chocolate, chopped
1 cup raspberries ( fresh or thawed if frozen)
Preheat oven to 400F.
If you don't have a food processor mix dry ingredients in bowl. Cut butter pieces into dry mixture with pastry blender or fork. Mix in beaten egg and milk until just blended and then fold in chocolate and berries.
Now at this point I made a mistake and I dropped the dough on a floured surface so I could cut the dough into triangles...it don't recommend this process; the dough is really sticky.
The best bet is to use a large cookie scoop and drop the dough a few inches apart on a parchment lined baking sheet.
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The butterflies loved her green shirt!