Strawberries and Cream Scones
8 servings, ready in 40 minutes
Learn now how to make Strawberries and Cream Scones! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 20 minutes
Preheat the oven to 200°C.
In a large bowl, stir the flour with SPLENDA® Granulated, baking powder and salt. Add the butter and cut into the flour mixture using a pastry blender, two knives or fingertips, until mixture is mealy.
Stir in the yogurt and vanilla until just combined. Fold in the strawberries until evenly distributed; do not over work the dough.
Transfer the dough to a lightly floured surface and form into ¾-inch (2 cm) thick rectangle. Cut 6 rounds using a 3-inch (7 cm) biscuit cutter. Re-roll the scrapes, to the same thickness, to cut 2 additional rounds.
Place the rounds, about 2-inch (5 cm) apart, on a parchment-lined baking sheet. Brush the tops with milk. Bake for 20 minutes or until golden. Serve warm or at room temperature.
- 265g plain flour
- 3 tbsp SPLENDA® Granulated
- 1 tbsp baking powder
- ½ tsp salt
- 120g cold unsalted butter, cut into small pieces
- 300g plain fat-free Greek yogurt
- 2 tsp vanilla extract
- 110g chopped fresh strawberries
- 2 tbsp milk
|of which saturates||7.00g|
|of which sugars||3.00g|