Wednesday, May 16, 2012

Mixed Berry Yogurt Scones

I have never been a huge fan of scones.  Typically I find them to be dry and flavorless and just overall *blah*.  A total waste of calories and carbs.  

I have felt this way for years until a few weeks ago when I had a scone from Azucar.  

{Side note: If you ever find yourself in San Diego, you must visit Azucar.  It's a seriously amazing Cuban style bakery.}

I am not sure why I ordered a scone at Azucar...I guess I thought it would be "healthier" than my usual double chocolate or mojito cookie.  I had never tasted a scone like this and for the first time said, "I think I like scones."  

This is big news people.  I don't usually like foods I had previously written off.  I am really growing up - right before your eyes.

I adapted my recipe for Mixed Berry Yogurt Scones from this one on Annie Eats {which was adapted from Cooking Light}.  

If you're a fellow scone-hater like me, try this recipe.  It is so delicious and full of berry flavor.  I want to make them again and again with all sorts of fruit combinations.

Mixed Berry Yogurt Scones {makes 12}
1 1/2 cups all purpose flour
2/3 cup whole wheat flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mixed berries {I used frozen and thawed them in the microwave}
3 tablespoons melted butter
zest from one lemon
the juice from one lemon
one egg white
6 ounces non-fat or low-fat yogurt...any flavor {I used low fat greek strawberry yogurt}

1. Heat oven to 400 degrees.
2. In a large bowl, mix together the dry ingredients with a whisk {both flours, sugar, baking powder, baking soda, and salt}.
3. In another bowl, mix together the egg white, melted butter {make sure it isn't too hot}, the yogurt, the lemon zest, and the lemon juice.  Add in the berries and fold all the wet ingredients into the dry ingredients.
4. Lightly flour a clean surface and gently kneed the dough on the surface until all comes together.  Form into a disc and cut into 12 equal portions.
5. Spray a baking sheet with non-stick spray and bake scones at 400 degrees for 20 minutes.


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