Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar
- 6 tablespoons chilled butter, cut into little pieces
- 2 cups berries (mulberries, raspberries, blackberries, blueberries)
- 1 egg
- 3/4 cup vanilla yogurt (or plain yogurt)
- 1 t. vanilla extract
- about 1/2 c. white chocolate chips (or more to taste)
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- In a bowl combine flour, baking powder, baking soda and salt. Stir in sugar.
- Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!) Toss the berries in the flour mixture until they are fully coated.
- In a separate bowl combine the egg and yogurt and mix until blended.
- Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
- Either on a floured surface or directly in the bowl, knead lightly 3-4 times. Either on a floured surface or directly on the baking sheet, pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges. Sprinkle scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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