Friday, January 13, 2012

Strawberry Yogurt Scones

About two months ago, I made seasonal scones with cranberries, and loved having them for breakfast in the week that followed.  Craving more scones, I decided to make this sweet strawberry version.  Okay, this time strawberries aren't quite in season, but the scones are a wonderful pick-me-up on a cold windy day.

  • 1 and 1/2 cups all-purpose flour
  • 2/3 cup whole wheat flour
  • 1/2 cup vegan sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup diced strawberries
  • 2/3 cup strawberry non-dairy yogurt (such as Whole Soy)
  • 3 tablespoons melted vegan butter
  • 1/2 teaspoon grated orange rind
  • 1 Ener-G egg
  • Cooking spray
  • 2 teaspoons vegan sugar
1. Lightly spoon both flours into dry measuring cups and level with a knife.  Combine the flours in a bowl with 1/2 cup sugar, the baking powder, baking soda, and salt.

2. In a second bowl, combine the strawberries, strawberry yogurt, butter, orange rind, and Ener-G egg.  Add the strawberry mixture to the flour mixture, and stir just until moist.

Note: make sure to dice the strawberries quite small, or they will be hard to incorporate into the dough.

3. Turn the dough out onto a lightly floured surface and knead lightly about 4 times; use floured hands, because scone dough is wet and sticky.  Transfer the dough to a baking sheet coated with cooking spray, and pat into an 8-inch circle.  Cut into 12 wedges with a knife, scoring into but not all the way through the dough.  Sprinkle with the remaining 2 teaspoons sugar.

4. Bake at 400 degrees for 20 minutes, until lightly browned.

These scones are best served fresh from the oven, with a mug of tea.

Nutrition Info:
12 servings (1 scone), Calories 152 

Tasting Notes:
Consider these scones the culinary equivalent of a strawberry patch.  A double-dose of strawberry from the fresh diced fruit and the yogurt in the batter.  The scones had a healthy flavor from the whole wheat flour, and although only lightly sweet on the inside, the crunch of sugar on top was perfect; I'd use a coarse grain sugar like turbinado next time for more crunch.  Perfect with a cup of chai tea.


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