Raspberry White Chocolate Scones
2 1/2 C flour
1/2 C sugar
1 T. baking powder
1/2 C butter or margarine, softened
1/3 C milk
1/3 C non-fat vanilla yogurt
1 T. vanilla extract
2 C frozen raspberries
1 C white chocolate chips or chunks (I cut up Baker's White Chocolate bars)
Preheat oven to 375 degrees. Grease a cookie sheet. Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas. Combine milk, yogurt, egg and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients. Spoon about 1/3 C of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.
Serving: 1 dozen scones
Recipe Given By: epicurean.com
Hint: Serve warm with a little butter and Devonshire Cream!
4 oz. mascarpone
1 C heavy whipping cream
1 t. vanilla extract
1-2 T. granulated sugar
zest of lemon or lime, optional (I left out)
Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate until serving time.
Serving: about 1 1/2 C
Recipe Given By: Joy of Baking
Note: This can also be used as a filling for tarts or with fresh berries. (Divine!)