Name: Strawberries and Cream Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 265 g plain flour; 1 tablespoon baking powder; ½ teaspoon salt; 120 g cold unsalted butter, cut into small pieces; 300 g plain fat-free yogurt; 2 teaspoons vanilla extract; 110 g chopped fresh strawberries; 2 tablespoons milk; 3 tablespoons SPLENDA® Granulated

Strawberries and Cream Scones

Makes8 servings
Prep Time20 min
Cook Time20 min
Total Time40 min
Calories230
Made withSplenda Granulated Sweetener

Ingredients

265 g plain flour
1 tablespoon baking powder
½ teaspoon salt
120 g cold unsalted butter, cut into small pieces
300 g plain fat-free yogurt
2 teaspoons vanilla extract
110 g chopped fresh strawberries
2 tablespoons milk
3 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy230 kcal294.87%
Total Fat11.00 g14.1%
of which saturates7.00 g2.55%
Total Carbohydrate25.00 g9.09%
of which sugars3.00 g1.09%
Fibre2.00 g7.14%
Salt0.70 g0.25%

Instructions

1

Preheat the oven to 200°C.

2

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.

3

Stir in the yogurt and vanilla until just combined. Fold in the strawberries until evenly distributed; do not over work the dough.

4

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.

5

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.

Made with