255 g low fat Greek style or natural yoghurt (+ 2 tablespoons for brushing tops of scones)
2 medium eggs
110 g fresh / frozen raspberries
1 ½ teaspoon vanilla extract
½ teaspoon baking soda
1 teaspoon baking powder
Preheat oven at 180oC /160 Fan / Gas 4
Mix together flour, sugar, baking soda, baking powder and cut in butter. Using your hands rub the mixture between your fingers until crumbly.
Mix together, yoghurt vanilla, egg, lemon zest and juice.
Make a well in the crumble and pour in the wet ingredients. Add the raspberries and white chocolate drops and fold gently with a wooden spoon. (Do not kneed, as the raspberries will turn mushy).
Spoon out 12 equal portions onto a lined baking tray, the mixture will be very wet & sticky.
Add the 2tbsp of natural yoghurt to any remaining egg & yoghurt mix. Using a pastry brush, brush the remaining mixture onto the tops of the scones. (you can use the pastry brush to lightly form the scones into better shape).
Bake for 18-20 minutes until just turning golden brown or until a skewer poked in comes out clean.
Take out and transfer to a wire rack to cool.
Sprinkle with icing sugar, or drizzle some melted white chocolate on top.
Delicious as they are or serve with butter and raspberry jam