Instructions

Preheat the oven to 375°F. Grease or spray a cookie sheet.

Add Kathie’s Bakery Scratch Scone Mix to a large mixing bowl. Cut butter into the mix using a pastry cutter OR grate the butter into the mix using a cheese grater until crumbly.

Add the white chocolate chips and raspberries. Begin adding the yogurt. Because the raspberries are really wet you don’t always need all the yogurt. I start adding it and when it is the right consistency and not too wet I stop adding the yogurt. I know that is vague but you don’t want them too wet because they will go flat….they still taste good but they look more like cookies.

Pull off golf-ball-sized pieces of dough and place them on a prepared cookie sheet about 2” apart. Pat down gently. Optional: brush lightly with milk and sprinkle with sugar.

Bake for 12-15 minutes or until brown. Remove from oven and cool. Glaze or top as you would like.