Strawberry Scones
Ingredients
- 2 C all-purpose flour, plus 1-2 tsp for flouring work surface
- 1/4 C sugar plus 1 tablespoon for sprinkling on top
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp unsalted cold butter, cut into 1/4-inch cubes
- 1 C chopped strawberries
- 3/4 C Strawberry 0% Chobani Greek Yogurt
Chobani Near You
Preparation
Preheat oven to 425°F. Stir together flour, sugar, baking powder, salt and baking soda in a bowl. Add butter, using hands or fork, work until mixture resembles coarse crumbs. Stir in strawberries, and then Chobani to hold dough together. Do not overmix.
Turn dough onto floured surface and with floured hands, knead 2 to 3 times. Gently press dough into rectangle, about 1 1/2-inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round. Cut into 8 wedges.
Arrange wedges on a parchment-paper-covered cookie sheet. Sprinkle each wedge with a little sugar. Bake until golden, about 12 to 15 minutes. Remove to wire rack to cool.
Nutrition Information
Calories 251, Fat 10g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 29mg, Sodium 305mg, Carbohydrate 35g, Fiber 1g, Sugar 10g, Protein 6g
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