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Strawberry Vanilla Yogurt Scones

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 16 Servings
Author: The Kitchen Prep

Ingredients

  • 2 cups all purpose flour plus extra for dusting
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar plus extra for sprinkling
  • ½ teaspoon salt
  • 1 stick butter 8 tablespoons cold butter, diced into small pieces
  • ½ cup Stonyfield Vanilla Protein Smoothie plus extra for brushing
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ½ cup finely chopped strawberries

Instructions

  • Preheat the oven to 400 degrees. Prepare a baking sheet by lining with parchment or a silicone baking mat.
  • In a medium bowl {or in the bowl of a stand mixer or a blender}, stir together flour, baking powder, sugar and salt.
  • Add cold butter to dry ingredients. The goal is to incorporate the butter until the mixture resembles wet sand. There should be small pieces of butter distributed throughout the mixture. You can accomplish this by hand with a pastry cutter, by beating in the butter in your stand mixer, or by pulsing in the blender or food processor. It's up to you!
  • In a small bowl {or a measuring cup with a spout} stir together Vanilla Protein Smoothie and vanilla bean paste or extract. Pour into dry mixture and stir together just until a firm dough forms. Try not to overmix. Add strawberries and fold in gently.
  • Turn the dough out onto a floured surface and gently pat into a square, approximately 8 x 8 inches. {It doesn't have to be perfect!} Cut the square in half to form 2 long rectangles.
  • Beginning at the top of one rectangle, cut a diagonal slice to form a triangular scone. Continue to cut down the rectangle. You should be able to get about 8 scones from each rectangle. {16 total} You can also use a biscuit cutter or cut into whatever shape you'd like.
  • Place scones on prepared baking sheet and brush each one with yogurt, then sprinkle with granulated sugar or sanding sugar. Bake for 12 to 14 minutes, or until just starting to turn golden on top.