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. This recipe makes 8 large or 16 small scones. You can substitute with blueberries or strawberries!(I made these as a copycat version of Signature™ Raspberry White Chocolate Scones. They are fantastic, but pricy, and I was able to shave a few calories off the recipe and add some more protein and fiber.)*As and Amazon Associate, I earn from qualifying purchases.
½cupwhite chocolate chipsyou will use about a half of a 12oz bag of chips for this recipe. I like Godiva or Ghiradelli.
6ozraspberriesa 1/2 pint container
White Chocolate Drizzle
4tbspwhite chocolate chips
½tbsphalf & half or cream/milk
Mix dry ingredients (flour through sugar) in a large bowl and add in the zest of one lime.
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 10 even-sized, large wedges. (Or if making small scones, cut each smaller disk into about 8 scones each)
*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 ½ tablespoon of milk or cream in the microwave with 1 tbsp lime juice for 5-10 seconds, or until warm. It won't take long!
Place about four tablespoons of chocolate chips in a small heat proof cup or bowl.
Pour about a tablespoon of warmed milk and lime 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. If you get it a little too thin stir in a bit of powdered sugar.
Drizzle over the scones and sprinkle with lime zest!
I like to mix the white and white whole wheat flour to reduce the calories a little and add a bit more fiber to the scones. Schwan's (Not an affiliate link.) has some great products. I like their home delivery service in the summer because everything is frozen from door to door. No mushy thawed peas or ice cream while waiting in line and driving home from the store. They were also awesome during the pandemic shutdown! I hope you try and love this recipe! Support your favorite food bloggers by liking their posts, rating their recipes, and using a link to Amazon from their blog before shopping. On Amazon, bloggers get a tiny percentage at NO cost to the buyer on purchases when you stop by a food blog and use one of the Amazon links.