the drizzle
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Raspberry Lime Greek Yogurt Scones with White Chocolate Drizzle

These beauties are as delicious as they are lovely! The fresh raspberries, lime Greek yogurt and a little sugar make these a perfect breakfast treat or a dessert.
Prep Time20 mins
Cook Time25 mins
Course: bread, Breakfast, Dessert, Snack
Cuisine: American
Servings: 8
Calories: 412kcal
Author: ebookfoodie


Dry ingredients

  • 1 ¼ cups white flour
  • 1 ¼ cups white whole wheat flour
  • ½ tsp salt
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ cup sugar
  • ¼ cup brown sugar not packed
  • 1 stick butter very cold or frozen, cut into small pieces, grated or sliced very thinly.
  • 1 ½ lime zested
  • 1 egg beaten
  • ½ cup lime Greek yogurt 1 single serving cup 5.3 oz
  • 3 tbsp milk or half & half
  • 2 tsp vanilla
  • ½ cup white chocolate chips you will use about a half of a 12oz bag of chips for this recipe
  • 6 oz raspberries a 1/2 pint container

White Chocolate Drizzle

  • 2 tbsp white chocolate chips
  • 1 tbsp half & half or cream/milk


  • Mix dry ingredients (flour through sugar) in a large bowl and add in the zest of one lime.
    Dry ingredients for scones
  • Mix the wet ingredients (egg through vanilla) in a medium bowl and add 2½ tbsp fresh lime juice
  • Using the very tips of your fingers quickly, or using two forks, cut the ice-cold butter pieces into the dry ingredients until it looks like wet sand.
  • Add 1/2 cup (a little more or less) white chocolate chips into the dry ingredients and give a quick stir.
  • Pour the wet ingredients into the dry and stir twice with a large spoon, then add the raspberries. The raspberries will break apart, but that's ok! Don't over mix, or the scones will be hard and tough!
  • Form the dough into a loose ball and turn it out onto a lightly floured surface.
  • For large scones, press it into about an 8" flat circle, about 3/4-1" thick.
    For small scones, split the dough in half and press it into two smaller flat circles, about 3/4" thick.
  • Using a long knife or a bench scraper, cut the circle in half, and continue cutting until you have 8 even-sized for even baking, large wedges. (I like them small and crunchy, and husband likes his larger and softer, so I cut mine in 7 varying sized wedges.)
    scones ready for the oven
  • *If you don't feel like fussing with a glaze, just brush the tops with a little milk, or an egg wash, and sprinkle on some sugar. Turbinado (raw sugar) works great!
  • Place them about an inch apart on a parchment lined cookie sheet, or pizza pan.
  • Place the scones in the freezer, or fridge while you preheat the oven to 400°. Bake for 20-25 minutes, or until they are lightly browned, or spring back when you press on them. I like mine a little crispy on the outside, so I bake mine closer to 425°.

Drizzle with white chocolate

  • After the scones have cooled, warm 2 tablespoons of milk or cream in the microwave for about 10 seconds, or until warm. It won't take long!
  • Place about two tablespoons of chocolate chips in a small heat proof cup or bowl.
  • Pour about a tablespoon of warmed milk over the chips and microwave for 5 seconds. It's such a small amount, that it will get very hot very fast, so be careful! Keep stirring until the chips have melted.
  • If it's too thick to drizzle, add a little more warm milk. You could omit the milk altogether and just melt the chips and drizzle, but I like it a little softer.
    the drizzle
  • Drizzle over the scones and sprinkle with lime zest!


Calories: 412kcal | Carbohydrates: 57g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 358mg | Potassium: 305mg | Fiber: 4g | Sugar: 25g | Vitamin A: 415IU | Vitamin C: 9.2mg | Calcium: 154mg | Iron: 1.9mg