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).