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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These are oat-based, which makes the different from other strawberry scones on Zaar. The original recipe is from Prevention; I have made some tweaks to suit our preferences. See the directions below for ingredients/instructions for an optional strawberry glaze. Ingredients:
1 1/4 cups quick-cooking rolled oats |
1 cup all-purpose flour |
1/2 cup whole wheat pastry flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/8 cup sugar |
1 teaspoon sugar |
2 tablespoons smart balance butter spread, cut into small pieces |
1 egg |
1/2 cup nonfat vanilla yogurt |
1 tablespoon canola oil |
1/2 teaspoon vanilla |
2/3 cup strawberry, chopped |
Directions:
1. Preheat the oven to 400°F Coat a baking sheet with no-stick spray.
2. In a large bowl, combine the oats, all-purpose flour, pastry flour, baking powder, baking soda, salt, and 1/8 cup of the sugar. Add the butter or margarine and cut into the flour using the back of a fork until the mixture resembles coarse meal.
3. In a small bowl, lightly beat together the egg, yogurt, oil, and vanilla. Add to the flour mixture, stirring with a fork just until the dough comes together. Add the strawberries and mix gently.
4. Transfer the dough to a floured surface. Pat into an 8 circle; cut into 12 wedges. Place the wedges on the baking sheet. Brush with the egg white and sprinkle with the remaining 1 teaspoon sugar. Bake for 18-20 minutes, or until golden. Watch them carefully, as they will get crispy easily.
5. To make the strawberry-yogurt sauce: In a small bowl, stir together 2/3 c yogurt, 1 T strawberry jam, and 1 T sugar until smooth. Stir in 2/3 c strawberries.
6. Serve with the scones.
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