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!
|1 1/2 cups||all-purpose flour|
|2/3 cup||whole wheat flour|
|2 teaspoons||baking powder|
|1/2 teaspoon||baking soda|
|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|
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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