Raspberry Chocolate Scones
These delicate raspberry chocolate scones could be served with breakfast or as a dessert. Double you batch and freeze half for later. Recipe courtesy of the Mayo Clinic
SERVES 12
Use dark chocolate chips for an antioxidant punch, or use a fruit variation such as blueberries or peaches to mix it up.
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/3 cup trans fat-free buttery spread
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
Mix flours, baking powder and baking soda in a large mixing bowl. Cut in buttery spread until crumbly. Add berries and chocolate chips. Mix gently.
Mix yogurt and honey together in a small bowl. Add yogurt mixture to flour mixture, mixing until just blended.
Place ball of dough on countertop. Knead one or two times. Roll into a 1/2-inch-thick circle. Cut into 12 wedges. Place on lightly greased baking sheet.
Mix sugar and cinnamon together in small bowl. Sprinkle over top of scones. Bake at 400F for 10 to 12 minutes.
Per scone: 152 calories, 5 g total fat, 1.5 g saturated fat, 4 g protein, 23 g carbohydrate, 165 mg sodium, 2 g fiber, 95 mg potassium, 72 mg calcium, 2 mg magnesium