Okay, this is the second week in a row that I've made these scones for breakfast. Last weeks weren't very photogenic (but tasted great) so I decided to make them in a slightly different fashion this week and with a few minor adjustments to my first attempt at the recipe.
I've made scones a handful of times in the past year or so, and I've been working really hard at perfecting my process. I think I've finally got it!
Now, I've never been out the states and scones were never made in my house when I was growing up. So... I have no idea if these are 'true to form' english scones, but they taste amazing anyway and my recipe seems to follow the basic standards to be hereby dubbed as 'scones' in my book.
These scones are nice and crisp on the outside and warm and crumbly on the inside. They are perfectly wonderful on their own, but I just had to add some summer berry jam and homemade skinny devonshire cream to mine!
Ugh... I really wish I could have gotten better shots of these this morning, but I was literally snapping photos as I was running out the door to head to the 'intake' at my daughters preschool.
Yay! She starts on monday (only three half days for now) and I am so looking forward to it. Her and I both need this so badly. She needs the time with other children and I need the time to focus on this blog and my work-at-home projects.
Skinny Summer Strawberry Scones
Servings: 12 • Size: 1 Scone • Calories: 121.3 • Fat: 2.4 g • Carb: 20.7 g • Fiber: 3 g • Protein: 4.5 g • Sugar: 3.7 g • Sodium: 166 mg
2 C. Whole Wheat White Flour
1 Tbsp. Baking Powder
3 Tbsp. Sugar + 1/2 Tbsp. Sugar (I used half Habitall Sweetener)
1/2 Stick Salted Light Butter, Cold & Cubed Small
1/2 C. Fat Free Milk (I used Mootopia)
1/2 C. Fat Free Vanilla Greek Yogurt (I used Chobani.)
1 Large Egg
1 C. Strawberries, Diced
Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper. Set it aside.
In a large bowl, combine the flour, baking powder, and 3 tbsps. sugar (or sweetener) until well blended.
Add in the butter until the mixture resembles the grainy texture of cornmeal.
I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.
Add in the milk, greek yogurt, and egg. Combine together until a smooth dough has formed.
Finally, toss in the strawberries and fold into the dough. You don't want to mix too thoroughly or the dough will turn pink!
Yes, the dough will be very wet and sticky.
Scoop the dough out onto a well floured surface.
Coat your hands with flour and knead the dough, adding in a bit more flour until the dough is still soft, but easier to work with.
Form the dough into a ball and place it onto the prepared baking sheet. Pat it down with your hands into a half inch hall circle.
Lightly flour the surface of the dough and a knife. Carefully cut the dough into 12 wedges (as best you can.)
Sprinkle on the remaining sugar (or sweetener.)
Place in the oven and bake for 18-20 minutes, or until the edges are turning golden brown and the middle is set.
Remove from the oven and allow to cool slightly.
Cut and serve warm with jam, cream and some tea!