This round of the What’s Cooking swap was fruit-themed. I eat most of my fruit raw; I rarely cook with it and only occasionally bake with it. Our submitted recipes could be sweet or savory, as long as it contained fruit in some way.
I received a Cooking Light recipe from Jenna’s Cooking Journey that she’s had her eye on making, but hasn’t yet. The scones have a double dose of strawberry, courtesy of diced fresh strawberries and the inclusion of strawberry yogurt. As originally written, these healthy scones have 152 calories and 3.3 grams of fat per serving. I adapted it only slightly, reducing the amount of yogurt and adding in reduced fat buttermilk for a slight tang. My adaptation has 233 calories per serving and 4.7 grams of fat — still not too bad!
I topped my scones with a buttermilk “wash” and raw sugar for extra crunch, but you can give the scones an egg wash instead, or just coat with nonstick cooking spray to get the sugar to stick. If you don’t have raw sugar, you can use sanding sugar (pink or red would look nice!), or granulated sugar.
Strawberry Yogurt Scones
Adapted from Cooking Light
Makes 8 scones
- 1 ½ cups all-purpose flour
- ⅔ cup whole wheat flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup fat-free strawberry yogurt (I used Yoplait)
- ⅓ cup reduced-fat buttermilk
- 3 tbsp unsalted butter, melted
- ½ tsp orange zest
- 1 large egg white
- ¾ cup strawberries, diced (about 4 medium-large berries)
- Additional buttermilk for brushing
- Raw sugar for topping
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a large bowl, combine the flours, the ½ cup of sugar, the baking powder, baking soda and salt.
- In another mixing bowl, stir together the yogurt, ⅓ cup buttermilk, melted butter, orange zest and egg white, then gently stir in the diced strawberries.
- Add the wet ingredients to the dry, gently stirring just until the dry ingredients are moist, being careful not to break up the fresh strawberries.
- Turn out the scone dough onto a lightly flour surface, and gently knead four times with floured hands to prevent sticking.
- Place the dough in the center of the pan and gently pat into an 8-inch circle. Score the dough into 8 wedges; don’t cut all the way through the dough. Brush on a light coat of buttermilk, then sprinkle with raw sugar.
- Bake for 20 minutes or until lightly browned. Cut the wedges while still warm, then allow to cool.