This feature was brought to you by Yulu Yogurt.
People always ask me what foods I miss the most from living in Europe — something maybe people who haven’t lived there for a long time would know about.
My immediate response is always dairy products. In fact, I would say that dairy products are better just about everywhere else in the world than here in the United States.
In Europe, I always felt like the yogurt (or yoghurt, or yoghourt) tasted more like a creamy ice cream, and the ice cream — well, it was beyond delightful.
I usually eat yogurt for breakfast, especially in hot summer months, and I always stick with traditional Greek yogurts with no extra weird flavorings or additives. I also like to use yogurt in my baking, as it can give baked goods a nice smoothness.
Today I’m highlighting a new product, Yulu, yogurt from Australia. Yes, Australia! And the yogurt, as you might have guessed, is that creamy deliciousness that I miss from Europe.
One of my favorite experiences in Australia was brunch, which always included fresh fruits, yogurts, and tea, so I whipped up this recipe using fresh berries as it is berry season here. I am going on a hike tomorrow and looking forward to having these as an en-route snack.
These scones are the perfect breakfast or tea time treat. They’re a tough doughy and very moist, not those deathly dry scones you get at the store, making them perfect pairings for coffee/tea.
And they don’t take long to make, nor do you need to perform any magic acts to get the baking part to work right. I’m using my trusty cast iron scone pan; I like scones so much, yes, I have a scone pan. If you do not, no worries, just cut them into squares or wedges and bake on a cookie sheet.
Strawberry Honey Yogurt Scones
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup diced strawberries
- 2/3 cup Yulu Honey Yogurt
- 3 tablespoons butter, melted
- 1 large egg white, lightly beaten
- cooking spray
- 2 teaspoons sugar (for topping)
Preheat oven to 400F.
Gently combine the flour, sugar, baking powder, baking soda, and salt into a large bowl. In a separate bowl, combine strawberries, yogurt, butter, and egg white; add wet mixture to flour mixture, stirring just until incorporated.
Using floured hands, knead dough lightly to ensure all loose flour is incorporated and a dough ball begins to take shape. Then pat the dough into an approximately 8-inch circle; cut into wedges and place onto a cookie sheet or scone pan coated with cooking spray. Spinkle remaining sugar on as topping.
Bake for approximately 15-20 minutes or until tops are golden brown. Best enjoyed immediately, but scones will store in airtight containers for 1-2 days.
This is a sponsored conversation written by the author on behalf of Yulu. The opinions and text are all the author’s.