Tuesday, April 27, 2010

Mother's Day Brunch: White Chocolate Raspberry Scones

1 1/2 C. flour, all purpose ($.15)
1 1/3 C. oats ($.10)
1/3 C. brown sugar ($.10)
1/3 C. granulated sugar ($.10))
1 T. baking powder ($.05)
1/3 C. margarine ($.25)
1 tsp. vanilla extract ($.15)
1/2 tsp. almond extract ($.10)
1/2 C. milk ($.10)
1 egg ($.07)
1/2 C. white chocolate chips ($.30)
1 C. raspberries (frozen works best)($.65)

In a large mixing bowl, combine flour, oats, sugars, cinnamon, and baking powder. Cut in margarine til mixture resembles fine crumbs. Beat egg into milk and extract. Stir milk mixture into the crumbly flour mixture. Fold in raisins. Place dough on a flour surface and knead 6 times.

On a greased baking sheet, form dough into an 8" circle, score the dough into 8 pie-shaped wedges. Dust with cinnamon sugar, if desired.

Bake at 375 for 20-23 minutes.

While dough is still warm, break into wedges.

Yields = 8 scones
Cost: $2.12 or $.26 per scone

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