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Strawberries and Cream Scones

Prep Time :
20 min
Bake Time :
20 min
Makes :
8 servings
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Ingredients

2 cups (500 mL) all-purpose flour

3 tbsp (45 mL) SPLENDA® No Calorie Sweetener, Granulated

1 tbsp (15 mL) baking powder

1/2 tsp (2 mL) salt

1/2 cup (125 mL) cold unsalted butter, cut into small pieces

1 cup (250 mL) plain fat-free Greek yogurt

2 tsp (10 mL) vanilla extract

1/2 cup (125 mL) chopped fresh strawberries

2 tbsp (30 mL) milk



Directions

Preheat the oven to 400oF (200oC). Stir the flour with the SPLENDA® Granulated, baking powder and salt in a large bowl. 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 3/4-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-inches (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.

Nutrition Information

Amount per Serving



Serving Size: 1 scone

Total Calories: 230

Calories from Fat: 100

Total Fat: 11g

Saturated Fat: 7g

Cholesterol: 30mg

Sodium: 270mg

Total Carbohydrate: 25g

Fibre: 2g

Sugars: 3g

Protein: 6g



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