Strawberry Yogurt Scones

I do not simply turn away from $1 boxes of strawberries. That would just be silly. But, I will say there is usually a reason that said strawberries are being sold for such a reasonable price. Namely: they are 5 seconds away from going bad.

This leaves me with one of three options: (1) Let the strawberries that I don’t consume go bad in the back of my refrigerator, (2) Eat the whole box of strawberries in one sitting, or (3) use the strawberries craftily in a recipe.

I hope you know by this point I chose Option #3. And I decided upon scones as my baking good of choice.

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These scones are full of strawberry flavor and light in texture. They store well in the refrigerator and can be reheated whenever a craving for a baked good hits. Scones taste fantastic when warmed and slathered with melting butter. If strawberries are not your fruit of choice, simply sub them out for whatever you have on hand (I personally cannot wait to create a mixed berry version).

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Now you never have to pass up a deal on berries ever again!

Strawberry Yogurt Scones (Makes 8 scones)

Adapted from The Sweet {Tooth} Life

IngredientsIMG_3238

1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
4 tbsp. cold butter, cubed
3/4 cup plain yogurt (greek or regular)
2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped strawberries
Directions;
  1. Preheat oven to 425.
  2. Stir together flours, sugar, and salt.  Cut in butter.
  3. In another bowl, whisk yogurt, powder, and soda until frothy.  Stir into flour mixture until just combined.  Add strawberries.
  4. Knead on floured surface 3-4 times and then shape into circle.  Cut into 8 wedges and place wedges on baking sheet.  Bake for 12-14 minutes or until tops are golden.  Serve warm.
Notes:  These are best if eaten within a day or two. If serving the next day, store in airtight container.  To reheat, set scones in a preheated oven (about 350) for 2-3 minutes. Or if you’re lazy like me, microwave for 20-30 seconds.
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