Today we found out the gender of Baby O! We’ll share the happy news later this week…now back to the post that was originally supposed to go up today!
morning evening to you! Do you know that I don’t mind Mondays? I actually mind Sundays quite a bit more – they feel like such a useless ol’ day.
Anyway, I made good use of of my off-Friday, but I swear the world was conspiring against me: long lines, rude people, nutty drivers, lack of merchandise that I needed/wanted … hmm, well when I write it down, it doesn’t seem too bad, but it is for hormonal preggers woman!
Back to the title of the post.
You see, I love scones. I like the dry, not-too-sweet pastry. They accompany a cup of coffee oh so well, too!
I’ve had my mind set on a scone for some time (maybe 2 weeks). Last weekend would you believe I went to 3 (THREE!) different places looking for just the right scone. I was mainly looking at Peet’s
because they offer scones in the 240-270 cal range (unlike Starbucks’ scones which near 500 cals!). Anyway, I had no luck finding my sought after scone.
Since my quest had been such a FAIL, I solicited my friend for lunch on Thursday at Peet’s, and by lunch, I mean hopefully finding my perfect scone and iced (decaf) latte. She agreed (she’s nice that way ).
What do I find? 1 (ONE!) frickin’ blasted $@^&$@##$ scone option. FML. And it was 480 cals. Mojan was brilliant and suggested I go for it anyway and just eat half now and half later. I knew there was a reason I brought her a long.
So I ended up with a maple scone. And it was good. My quest was fulfilled.
Or was it?
Well thanks to Tina’s blog about Chobani, I found a recipe for Strawberry Chobani Scones – woohooo
And let it be said, that I made them. And they are good. And I am happy.
Strawberry Chobani Scones (link):
- 2 C all-purpose flour, plus 1-2 tsp for flouring work surface
- 1/4 C sugar plus 1 tablespoon for sprinkling on top
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp unsalted cold butter, cut into 1/4-inch cubes
- 1 C chopped strawberries (I used a heaping cup)
- 3/4 C Strawberry 0% Chobani Greek Yogurt
Preheat oven to 425˚F. Stir together flour, sugar, baking powder, salt and baking soda in a bowl. Add butter, using hands or fork, work until mixture resembles coarse crumbs. Stir in strawberries, and then Chobani to hold dough together. Do not overmix.
Turn dough onto floured surface and with floured hands, knead 2 to 3 times. Gently press dough into rectangle, about 1½-inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round. Cut into 8 wedges. (I didn’t knead at all, I just eyeball portioned into my scone pan)
Arrange wedges on a parchment-paper-covered cookie sheet (I used my scone pan) Sprinkle each wedge with a little sugar. Bake until golden, about 12 to 15 minutes (Mine took closer to 15 min and were still moist). Remove to wire rack to cool.
Nutrition Information (per serving): Calories 251, Fat 10g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 29mg, Sodium 305mg, Carbohydrate 35g, Fiber 1g, Sugar 10g, Protein 6g
Do you like scones? What’s your favorite flavor / kind? I’m already planning on making variations (Vanilla cho with butterscotch or cinn chips; cherry cho with chocolate chips…)