And it’s not for lack of trying, people. I never gave up hope–every parish festival, every sports team fundraiser, I valiantly threw money into the bin for that particularly enticing basket of (often chocolatey) goodies, or donated to buy into the 50/50. All for naught! I became convinced that I was luckless, doomed to find only tails-up pennies and probably step on one too many sidewalk cracks.
That is, until I started winning blog giveaways.
…and kept winning.
This baking experiment is all thanks to the three 32-oz containers of Chobani Greek yogurt that are currently chilling out in my fridge. I won them as part of a giveaway over at High/Low Food/Drink–needless to say, yogurt has now come to make up 80 percent of my body. They should totally use me to advertise for calcium intake and strong bones and all that fun stuff. Get your vitamin D, people. Plus, Greek yogurt has protein. Lots of it. Great for somebody who can never seem to stay full! (Who, me? Naaaah.)
These scones get nice and crusty on top the way good scones should, but they stay super moist inside because of the juicy strawberries and creamy yogurt. The berries and yogurt also give a great tanginess that pairs wonderfully with the simple sweetness of the scones. Plus, the pink tint from the strawberries makes for quite a pretty batch of goodies. I brought these scones to a belated New Year’s party at a family friend’s house, and our normally reserved hostess had two herself!
Source: Chobani Kitchen
- 2 cups all-purpose flour, plus more for dusting work surface
- 1/4 cup granulated sugar, plus 1 tbsp for sprinkling tops of scones, if desired
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 tbsp unsalted butter, cold and cut into small pieces
- 1 cup chopped strawberries
- 3/4 cup vanilla 0% Chobani Greek yogurt
1. Preheat oven to 425 degrees F and line a 9×13 baking sheet with a silpat or parchment paper.
2. In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Using a pastry cutter (or a fork, or your fingers), mix butter pieces into dry ingredients until coarse, pea-sized pieces are formed.
4. Stir in chopped strawberries, then yogurt until dough comes together. Do not overmix.
5. Turn dough onto floured surface and knead by hand several times–the dough will be quite floury. Press dough into a rectangle 1 1/2 inches thick. Cut dough into 8 wedges.
6. Place on lined baking sheet and bake until edges begin to turn golden, 11-12 minutes. Immediately transfer to wire rack to cool completely.
Makes 8 scones.
Scones are best served warm–even toasted!–with jam or preserves. They can be stored in an airtight container for up to 2 days.