Strawberries and Cream Scones

Preparation time: 20 minutes
Cooking time: 20 minutes

Method

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.