[li]1 cup whole-wheat pastry flour
[/li][li]1 cup all-purpose flour
[/li][li]1 tablespoon baking powder
[/li][li]1/4 teaspoon baking soda
[/li][li]1/3 cup trans fat-free buttery spread
[/li][li]1/2 cup fresh or frozen raspberries
[/li][li]1/4 cup miniature chocolate chips
[/li][li]1 cup plus 2 tablespoons plain fat-free yogurt
[/li][li]2 tablespoons honey
[/li][li]1/2 teaspoon sugar
[/li][li]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 400 F for 10 to 12 minutes.
Nutritional Analysis - Serving size: 1 scone
[li]Calcium: 72 mg
[/li][li]Carbohydrate: 23 g
[/li][li]Fiber: 2 g
[/li][li]Monounsaturated fat: 3 g
[/li][li]Potassium: 95 mg
[/li][li]Protein: 4 g
[/li][li]Saturated fat: 2 g
[/li][li]Sodium: 165 mg
[/li][li]Total fat: 5 g
Thanks for reading… Wish you success
Thank you so much for adding the nutritional information to the recipe. I’m a Weight Watcher and I need to know calories, fat and fiber for everything I eat. Some recipes sound great but without the needed info I won’t make them. I really appreciate your information.
I’ll make it better! Thanks for your comment!
Raspberry Chocolate Muffins
1 2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips
In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
I’m looking for a white chocolate raspberry scone recipe that is moist and more cake-like instead of crumbly and biscuit like.I have read your tips how to make a Raspberry chocolate scones recipe.This is really very good and useful tips that you have provided here.I hope that many people will really like these tips.