I am just like every other mother out there, I have picky eaters for children. I've accepted this fact and so it's not very often that I will try new recipes. I usually make what I know they will eat. However, I ventured into the kitchen yesterday and was feeling the need to try something new.
And I did.
And, it was GOOD!
I knew it was good because one of my picky eaters, whose favorite food is pickles, exclaimed "These are BETTER than pickles, mom!" To that I say, SCORE!!! Here's what made her little palate sing:
White Chocolate Raspberry Scones
2 & 1/2 Cups Flour
1/2 Cup Sugar
1 TBS Baking Powder
1/2 Cup butter, softened
1/3 Cup Milk
1/3 Cup Vanilla or Plain yogurt (I'm a big fan of Dannon All Natural Plain)
1 TBS Vanilla extract (I used slightly less)
2 Cups Frozen Raspberries
1 Cup White Chocolate Chips or Chunks
Directions: Preheat oven to 375 degrees. Grease a cookie sheet and set aside. Combine all dry ingredients in a medium mixing bowl. Using a pastry blender or fork, work butter into dry ingredients until butter pieces are pea sized. Combine milk, yogurt, egg, and vanilla in a small mixing bowl and mix well. Then pour mixture into the dry ingredients and mix just until ingredients are combined. Stir in fruit and chocolate chips. Spoon about 1/3 cup of batter for each scone onto greased cookie sheet. Bake for 25-30 minutes or until golden brown. DO NOT over cook. In fact, for best results pull them out when the tops are just barely starting to brown.
Eat while warm or store in air tight container or bag.