Name: High Protein Raspberry White Chocolate Scones
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 Minutes
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Tender, buttery, bakery-style treats featuring a perfect contrast of tart, juicy raspberries and sweet, creamy white chocolate chips.

Prep 30 minutes

Bake 20 minutes

Total 50 Minutes

Yield 6 Scones

Ingredients

Scones

160g Elevate flour (1 ¼ cups)
4g baking powder (1 tsp)
2g salt (⅓ tsp)
35g cane sugar (2 ½ tbsp)
56g cold butter (4 tbsp / ¼ cup)
120g Greek yogurt (½ cup)
1 large egg
12g milk (2 ½ tsp)
8g vanilla extract (1 ½–2 tsp)
100g raspberries (¾ cup)
40g white chocolate chips (¼ cup)

Method

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
In a bowl, whisk together flour, baking powder, salt, and sugar.
Add cubed, cold butter to dry ingredients
Using your fingers, quickly break the butter into the flour until you have small, uneven pieces (pea-sized and smaller). (a) the mixture should resemble coarse crumbs with visible bits of butter. (b) Alternatively, use a pastry cutter to press and cut the butter into the flour until the same texture is reached. Do not over work the butter, or it will melt and the scones will be too dense and flat.
(Optional): Add inclusions (raspberries, white chocolate chips) and mix gently to coat evenly in flour
In a separate bowl, mix Greek yogurt, egg, milk, and vanilla until smooth.
Add wet ingredients to dry and fold gently until a thick dough forms. Do not overmix. Pour onto counter and press dough together if needed
Shape dough into a disk (~1.5 inch thick) and cut into 6 wedges. Lightly flour your hands or surface only if necessary.
Freeze for 10 minutes to firm the butter.
Bake for ~20 minutes until set and lightly golden.
Cool slightly before serving. Enjoy!!