This recipe offers a tasty and lighter alternative to the classic blueberry or cranberry scone, and uses yogurt in place of large amounts of butter. Using goat milk yogurt will offer a slightly lighter texture and will make the recipe suitable for those with mild lactose intolerance (goat milk contains less lactose than cow milk). Serve these for fruity bites for breakfast or a sunny afternoon tea!
1 ½ cups organic white flour
¾ cups organic whole-wheat flour
¼ cup organic sugar
2 teaspoons aluminum free baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup organic strawberries, diced (frozen and thawed or fresh)
2/3 cup organic plain yogurt
3 tablespoons organic butter, melted
½ teaspoon orange rind, grated
1 large organic egg
2 teaspoons organic sugar for sprinkling (optional)
Preheat the oven to 400°F. Combine the dry ingredients in a large bowl, and the wet ingredients in a medium bowl. Mix the wet ingredients and add to the dry ingredients.
Turn the dough onto a floured surface and knead it a few times. Form a circle with the dough and cut it into 10-12 wedges.
Grease a cast iron scone pan or cookie sheet and place the wedges on it with at least 1 inch in between each scone. Sprinkle with sugar if you wish. Bake for approximately 20 minutes. Serve warm with butter or clotted cream.
Image: Myrtle Glen Farm