Strawberry Yogurt Scones

Yield: 12 servings
Source: Cooking Light Annual Recipes 2003, p. 294


1 1/2 c. all purpose flour
2/3 c. whole wheat flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. chopped strawberries
2/3 c. fat free strawberry yogurt
3 T. butter, melted
1/2 tsp. grated orange rind
1 large egg white, lightly beaten
cooking spray
2 tsp. sugar


  1. Preheat oven to 400.
  2. 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.
  3. Combine strawberries, yogurt, butter, rind, and egg white; add to flour mixture, stirring until just moist.
  4. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
  5. Pat into an 8-inch circle on a baking sheet coated with cooking spray.
  6. Cut into 12 wedges, cutting into but not through the dough; sprinkle with 2 tsp sugar.
  7. Bake at 400 for 20 minutes or until lightly browned.


Healthy Units: 3 per serving
Calories=152; Fat=3.3g; Protein=3.6g; Carb=27.7g; Fiber=1.5g; Chol=8mg; Iron=1.1mg; Sodium=227mg; Calcium=78mg

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