Recipes

Strawberries ‘N Cream Scones

strawberries n ream scones

Strawberries ‘N Cream Scones

Ingredients

  • 1.125cup - whole wheat pastry flour
  • 1 - scoop Strawberries ‘N Cream IdealLean Protein
  • 1.5tsp - baking powder
  • 0.5tsp - salt
  • 2tbsp - unsalted butter, cold and cubed
  • 0.5cup - plain nonfat greek yogurt
  • 2tbsp - honey
  • 2tbsp - + 2 tsp. unsweetened almond milk, divided
  • 1tsp - vanilla extract
  • 0.333333333333cup - strawberries, diced
  • 2tbsp - miniature chocolate chips, divided

Instructions

  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder, and salt.

  3. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.

  4. Stir in the greek yogurt, agave, 2 tablespoons of milk, and vanilla.

  5. Fold in the strawberries and 1 1/2 tablespoons of chocolate chips.

  6. Shape the dough into a 3/4″ tall circle on the prepared baking sheet, and brush with the remaining milk.

  7. Slice the circle into 8 triangular segments with a sharp knife.

  8. Gently press the 1/2 tbsp. of remaining chocolate chips into the tops.

  9. Bake at 425°F for 15-18 minutes, or until the tops are lightly golden. Try not to over bake it. Cool in the pan for 5 minutes before transferring to a wire rack.

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