Strawberry Yogurt Scones

(originally made 6/2006)

Made a batch of these this morning to use up some strawberries. Jake and I give them two thumbs up! My strawberries were just "ok", but with good in-season strawberries, this would be a knockout. Will definitely make them again.

Strawberry Yogurt Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup diced strawberries
2/3 cup strawberry fat-free yogurt (I used Bryers Light)
3 tablespoons butter -- melted
1/2 teaspoon grated orange rind
1 large egg white -- lightly beaten
Cooking spray
2 teaspoons sugar (I used turbinado)

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough; sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until lightly browned.

Yield: 12 scones (serving size: 1 scone)


CALORIES 152(20% from fat); FAT 3.3g (sat 1.9g,mono 0.9g,poly 0.3g); PROTEIN 3.6g; CHOLESTEROL 8mg; CALCIUM 78mg; SODIUM 227mg; FIBER 1.5g; IRON 1.1mg; CARBOHYDRATE 27.7g

Cooking Light, DECEMBER 2002


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