RASPBERRY WHITE CHOCOLATE SCONES

JANE LOUISE

By
@lovinspoonful

There's not too much I haven't heard about or learned these many years of cooking and baking. But my Daughter in law, Danielle, always brings something new and delicious for me to taste. She recently served these and of course I had to have the recipe. Now it's YOUR recipe, too.
You will be proud to serve these with the finest coffee.


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Rating:

Comments:

Serves:

12

Prep:

10 Min

Cook:

10 Min

Ingredients

2 lgs. beaten eggs
1/4 cup milk
3 tablespoons sugar
3 cups bisquick
1 cup frozen (not thawed) or fresh raspberries
1/2 cup white chocolate morsels
powdered sugar to dust

Directions Step-By-Step

1
In large bowl, place beaten eggs,milk and sugar. Whisk till blended. Add bisquick and stir with spoon. It will be dry, DON'T add any liquid to it! Add 1 Cup Raspberries and 1/2 cup morsels. With hands, mix altogether. Put about a 1/3 cup in each scone pan well or I use a square miffin pan. Again, 1/3 cup approximately makes a nice sized scone. Bake 400 degrees for 12 minutes. Dust lightly with powdered sugar.
2
Note: You can use any fresh or frozen fruit you wish and with any morsels. How about diced peaches and butterscotch morsels?!? You can add nuts or raisins as well. When adding blueberries, measure them out frozen but let them thaw a little, same with peaches. If you use want to add pieces of cream cheese in the scones, add 1 T sugar to your fruit before putting in the batter. The cream cheese tends to bring the sweetness down a notch. So this will counteract that. Then push little bits of cream cheese in each scone before baking. Be creative.

About this Recipe

Other Tag: Quick & Easy