Scones are similar to biscuits but slightly sweeter. Look for dried strawberries on the grocery aisle near raisins and other dried fruits. You can use fresh strawberries in place of the dried, if you like. Just substitute 3/4 cup chopped fresh strawberries for the dried, and omit the milk.
6.75 ounces all-purpose flour (about 1 1/2 cups)
3.2 ounces whole-wheat flour (about 2/3 cup)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 cup dried strawberries, chopped
1 large egg white
1/4 cup 1% low-fat milk
1/2 teaspoon grated orange rind
1 (6-ounce) carton strawberry fat-free yogurt
2 teaspoons sugar
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, and next 3 ingredients in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in dried strawberries. Place egg white in a medium bowl; stir with a whisk. Stir in milk, rind, and yogurt. Add strawberry yogurt mixture to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into a 7 1/2inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough; sprinkle with 2 teaspoons sugar.
Bake at 400° for 20 minutes or until lightly browned. Let cool on pan 5 minutes before serving.
Young Chefs can:
Help pat dough into a circle
Measure strawberries and add to dough
Sprinkle dough with sugar
Older Chefs can:
Help cut butter into small pieces with dinner knife