Mini Glazed Raspberry Eggnog Scones

• Produce

  • 3/4 cup Raspberries, Fresh or frozen

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/3 cup Coconut sugar
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat flour, white

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Greek yogurt

• Beer, Wine & Liquor

  • 1/2 cup Eggnog

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut sugar (or brown sugar)
• 1/2 cup cold butter, cubed
• 1/4 cup greek yogurt
• 1 large egg
• 1/3 cup eggnog
• 1 teaspoon vanilla extract
• 3/4 cup fresh or frozen raspberries (if using frozen, do not thaw)
• 3/4 cup powdered sugar
• 2 tablespoons eggnog

Directions

• Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in butter with a pastry cutter or a fork until mixture is crumbly. Mix in greek yogurt, egg, eggnog, and vanilla until mixture forms a shaggy dough. Gently mix in raspberries.
• Turn dough onto a floured surface and gently knead a few times until dough comes together. Divide dough in half and pat each half into an 4-in round circle. Using a sharp knife, cut each circle into 8 wedges. Place wedges 1-in apart on prepared baking sheet.
• Bake scones at 425F 10-12 minutes or until scones are golden-brown. Cool scones on a cooling rack a few minutes.
• Make the glaze: In a small bowl, whisk glaze ingredients until smooth. Drizzle glaze over scones and let set 5 minutes. Enjoy!

Nutrition