Strawberry Yogurt Scones

These scones are like moist muffins in terms of general texture. However, I don't remember ever having been to a restaurant which served strawberry muffins, and I think these have a delightful original taste. One of my wife's great finds!

Amount Ingredient
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 coarsely diced strawberries (if you dice them too fine, you don't get sufficient strawberry flavor burst from the pieces)
2/3 cup strawberry fat-free yogurt
3 tablespoons melted butter
1/2 teaspoon grated orange rind
1 large egg white

cooking spray
2 teaspoons sugar

Preheat oven to 400°.

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 wedges, cutting into but not through the dough; sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until lightly browned.

If stored in an airtight container (after they have cooled!), Strawberry Yogurt Scones should be eaten within a day or two because their moistness can easily lead to "too much of a good thing."

From Cooking Light magazine (December 2002, p. 120).

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