I love a day off and all the indulgences that go with it. I can sit and enjoy a cup of coffee. Sleep in, as late as DJ will let me, and enjoy breakfast while watching DJ's favorite morning shows. Raspberry and chocolate makes for a decadent scone that is absolutely delicious. Using whole wheat and yogurt makes it healthier. Honey adds natural sweetness that cuts down on the sugar. Nothing beats sharing these sweet treats snuggled under the blankets watching Sesame Street with my little man.
Ingredients
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/3 cup butter
1/2 cup fresh or frozen raspberries
1/4 cup miniature chocolate chips
1 cup plus 2 tablespoons plain fat-free yogurt
2 tablespoons honey
1/2 teaspoon sugar
1/4 teaspoon cinnamon
Directions
Mix flours, baking powder and baking soda in a large mixing bowl. Cut in butter until crumbly. Add berries and chocolate chips. Mix gently.
Mix yogurt and honey together in a small bowl. Add yogurt mixture to flour mixture, mixing until just blended.
Place ball of dough on countertop. Knead one or two times. Roll into a 1/2-inch-thick circle. Cut into 12 wedges.
Place on lightly greased baking sheet. Mix sugar and cinnamon together in small bowl. Sprinkle over top of scones.
Bake at 400 F for 10 to 12 minutes.
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