Strawberryyogurtscones Recipes
STRAWBERRY YOGURT SCONES
From Cooking Light. Haven't tried these yet, but the addition of strawberry yogurt and fresh strawberries sound delicious together.
Provided by DailyInspiration
Categories Breads
Time 35m
Yield 12 scones
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Lightly spoon flours into dry measuring cups, level with a knife. 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 12 wedges, cutting into but not through dough, sprinkle with 2 teaspoons sugar. Bake at 400 for 20 minutes or until lightly browned.
Nutrition Facts : Calories 152.4, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.9, Sodium 202.4, Carbohydrate 27.7, Fiber 1.3, Sugar 10.6, Protein 3.7
STRAWBERRY SCONES
There's nothing better than homemade scones fresh from the oven. Ours feature Greek strawberry yogurt and fresh strawberry slices.
Provided by Angie McGowan
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray cookie sheet with cooking spray or grease with shortening.
- In large bowl, stir Bisquick mix, yogurt, 1/4 cup milk and the egg until soft dough forms. Fold in strawberries.
- On cookie sheet, pat dough into 10-inch round. (If dough is sticky, dip fingers in Bisquick mix). Brush top with additional milk. Cut round into 8 wedges; separate slightly.
- Bake 12 to 15 minutes or until golden brown. Carefully separate scones. Serve warm.
Nutrition Facts : ServingSize 1 Serving
More about "strawberryyogurtscones recipes"
STRAWBERRY SCONES - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (2)
Total Time 1 hr 5 mins
Category Breakfast
Calories 375 per serving
- PREP: Freeze 1 stick (8 tablespoons) of butter until completely frozen. Move the oven rack to the lower third of the oven and preheat to 400 degrees F. Line a large sheet pan with a nonstick liner or parchment paper and set aside.
- DRY INGREDIENTS: In a large bowl, toss together the flour (See Note 1), 1/4 cup white sugar, brown sugar, baking soda, baking powder, and salt.
- GRATE BUTTER: Remove the frozen butter from the freezer and grate it on the large holes of a cheese grater.
- CUT BUTTER INTO DRY INGREDIENTS: Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry blender (r two butter knives) until the butter is worked into the flour. Add in the chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
STRAWBERRY YOGURT SCONES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
Reviews 2
Category Breakfast
Cuisine Scones
Total Time 30 mins
- As always, whisk together your dry ingredients. Once you are done this, cut in the 1/3 cup of cold butter until it's nice and crumbly.
- Combine the wet and dry, mixing gently but well. Now, speaking of gently, you have to fold in the strawberries without mashing the heck out of them. It can be done. It's finicky.
STRAWBERRY YOGURT SCONES - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (1)
Total Time 30 mins
Category Breakfast
Calories 268 per serving
- In a large bowl, combine the flour, baking powder, soda, salt, sugar, and lemon zest. Add the cubed butter and use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the yogurt and strawberries and stir with a wooden spoon gently until just combined. Do not over mix.
- Bring the mixture together into a ball with your hands and on a lightly floured surface pat into a square 2 inches thick. Cut into 8 triangular scones. Place on prepared sheet pan and brush tops with egg wash.
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