These are quite easy and much healthier than typical scones that are loaded with butter and bleached white flour. These are not overly sweet like a traditional scone that is sort of like a cross between a biscuit and a muffin. They are great with a cup of tea or coffee.
hope this makes your belly smile…
Adapted from Chobani
3/4 c. organic Greek yogurt
¼ c. organic strawberries, mashed
1 T. local honey
2 c. whole wheat white flour (plus extra for dusting work surface)
¼ + 1/8 c. organic coconut palm sugar (plus 2 t. for sprinkling)
2 t. baking powder
½ t. baking soda
¼ t. sea salt
2 T. cold unsalted organic butter cut into ¼-inch cubes
1 T. cold organic coconut oil (solid-state)
1 c. organic strawberries, chopped
Directions: In a small bowl, mash ¼ cup of strawberries. Stir in Greek yogurt and honey. Set mixture aside. In a large bowl, stir together the flour, coconut palm sugar, baking powder, baking soda, and sea salt. Cut the butter and solid coconut oil into the flour mixture by mashing with a fork until it resembles coarse cornmeal. Gently stir in the remaining strawberries until evenly coated with flour. Stir in the yogurt mixture just until combined (it will be sticky). With floured hands, evenly press the batter in a silicone pie pan (or a greased metal pie pan). Cut the batter into 8 equal triangles with a knife. Sprinkle with the remaining 2 teaspoons of coconut palm. Bake for 12 to 15 minutes until lightly golden. Allow to cool slightly before using a knife to cut the precut sections.
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