Ingredients for Strawberry Yogurt Scones
- All Purpose Flour
- Whole Wheat Flour
- Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Strawberry
- Nonfat Yogurt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- Orange Rind
- 1 large egg white
- Cooking Spray
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How to Make Strawberry Yogurt Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly spoon 2 cups all-purpose flour into dry measuring cups, leveling with a knife. Set aside.
- In a large bowl, whisk together the flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, gently combine 1 cup fresh strawberries (hulled and sliced), 1 cup plain yogurt, 1/2 cup (1 stick) cold unsalted butter (cut into cubes), 1 tablespoon lemon zest, and 1 large egg white.
- Add the wet ingredients to the dry ingredients, stirring gently with a fork or a rubber spatula just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Knead gently 4-6 times to bring the dough together.
- Pat the dough into an 8-inch circle on the prepared baking sheet.
- Cut the circle into 12 wedges, cutting almost all the way through but not completely separating the wedges.
- Sprinkle the scones generously with 2 tablespoons of granulated sugar.
- Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
42g
Fat
9g
Carbs
9g
