healthier scones

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I love scones. Correction: I love whipped cream, and scones are one of the few acceptable things to top with whipped cream at any time of day. So I love scones. But most of the recipes I've ever used call for SO much butter that I tend to not make them often. Let's remember, I'm not eating these scones plain so whatever calories I'm taking in must account for a large whipped cream dollop also. And so I searched for a healthier scone option. Not healthy as a whole, because no one thinks 35% whipping cream is healthy, but healthier. And I found a great one!

These scones replace most of the butter and milk with yogurt. You can choose a low fat yogurt to boot, but we feed yogurt to our babies, so it's not diet. But yogurt has less fat than butter. Fact. Also, with yogurt you can choose the flavour which is kind of fun! Peach, Strawberry, Blueberry, Triple Berry, Cherry, Vanilla. Whatever yogurt you have! I've used lemon yogurt and topped with fresh raspberries (and whipped cream) and that was insane. But lemon yogurt is harder to find, so toady I made strawberry. The pictures are from the amazing day I made lemon raspberry scones though!

Dry Ingredients:

• 3 cups flour (I use a mixture of whole wheat and all purpose, sometimes more or less of one)
• .5 ts salt
• 2 ts baking powder
• 2 ts baking soda
• 2 tb brown sugar

Mix dry ingredients and then cut on 6 tb butter. Then add wet ingredients (3 100ml containers of yogurt, whatever flavour you want) and 1 whisked egg.

Fold the dry and wet ingredients together and roll out on your counter top. Then use a glass to cut circles in the dough, and transfer to a baking sheet lined with parchment paper. I also made some small scones for the kiddies with shot glasses :)

Bake @ 400 for 10-15 minutes. It really depends on your oven and how thick your scones are when they go in, so keep a close eye on them. Serve sliced in half with jam and of course, whipped cream.