Berry Yogurt Scones

Different kinds of breads for breakfast, whether served with fruit and tea on an early workday morning, or alongside an egg dish being enjoyed with guests on the weekend, are such a wonderful change of pace. This recipe is adapted from one that I cut out of a Better Homes and Gardens magazine years ago. The original recipe was made with fruit yogurt and was difficult to work with because the dough was very sticky. Greek yogurt is thick and causes the dough to be much denser and sturdier. The addition of dried fruit adds great flavor and a bit of fiber. Fresh fruit, unless it is a hard fruit like apple, would not stand up to the kneading of the dough.  Blessings...

Recipe:

2-1/2 cups biscuit mix such as Bisquick

1/4 cup sugar, plus 1 teaspoon for sprinkling on top

1 beaten egg

1/2 cup vanilla 2% Greek yogurt
2 tablespoons butter, melted
1/2 cup dried blueberries or cranberries

1. Combine biscuit mix and 1/4 cup sugar.

2. Stir together egg, yogurt, berries and butter.

3. Combine the two just until mixture comes together.

4. Scrape dough out of bowl onto smooth work surface. Dough will be very thick and dense. Knead 8-10 times so that dough is well combined and forms a smooth mass.

5. Gather dough up and place on an ungreased baking sheet. Pat into a 6" circle and sprinkle with 1 teaspoon of sugar. Cut into 6 wedges.

6. Bake in a 425 degree oven for 20-25 minutes rotating pan halfway through baking time. If the scones are already browning, cover them with foil for the last 10 minutes of baking.

Yield: 6 servings
317 calories each
2 gms. fiber
Note: I have found that the best way to tell if a scone is done is to use a sharp knife and cut through one horizontally. If it still appears sticky or doughy, give it another minute or two.