Description
Delicious strawberry scones made with creamy Strawberry Chobani.
Ingredients
Scale
- 2 cups flour
- 3 tablespoons sugar
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter, cubed and frozen
- 2 (6 oz.) or 1 cup Strawberry Chobani
- 1 egg yolk
- 1 cup fresh strawberries, chopped
- 1/2 cup heavy cream
- 2 tablespoons cream cheese
- 2 tablespoons milk
- 1 cup powdered sugar
Instructions
- Preheat the oven to 400 degrees.
- In a food processor, combine flour, 3 tablespoons of sugar, baking powder, and salt.
- Add in the frozen cubed butter and pulse until coarse meal is formed.
- Pulse in the Strawberry Chobani and egg yolk.
- Add in the fresh strawberries and pulse until just combined (be sure not to puree them).
- Lightly flour the counter and turn out the sticky dough; form into a ball.
- Sprinkle flour on top of the dough and form a round disk about 1 inch thick.
- Dip a large sharp knife in flour and cut into eight pieces like a pizza.
- Using a spatula, carefully transfer each triangle to a parchment-lined baking sheet.
- Using a pastry brush, paint on heavy cream to the tops and sides.
- Sprinkle with the remaining sugar.
- Bake for 12-16 minutes until the bottoms are golden.
- Remove from the oven and allow to cool for 5 minutes on the pan, then transfer to a cooling rack to finish cooling down.
- Combine cream cheese, milk, and powdered sugar until smooth; drizzle over the tops of the scones.
- ENJOY!
Notes
- Be careful not to puree the strawberries.
- Can substitute other flavors of yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg