Mother deer bought a tub of strawberry greek yogurt on sale the other day and it’s nearing it’s expiry date. So, what better way to get through it quick by doing some baking? I just followed a recipe I found on the chobani site with a few of my own little tweeks.
We don’t own any butter at home so coconut oil is the way to go around here. Since we had strawberry yogurt, I used that instead of the pineapple the original recipe called for. I also traded out the coconut flakes for half a cup of dried cranberries! Yumms.
Here is the scone round, sliced into 8 lovely triangle shaped scones
Into the oven they go!
And, voila! Done!
I can’t remember how many times I had to repeat myself to mother deer that I actually did in fact bake these myself while she was out getting lil’ bun. She didn’t believe me because they looked so perfectly shaped I guess. Lil’ bun thought these were delightful because while they were soft and chewy, they still had the flakiness of typical scones. Her favorite part was the top because of the nice sugary crust. The yogurt flavor was quite predominate, which was a surprise to me. I thought these tasted a little flour-y though. They were also not as flaky or crumbly as normal scones, but it could be due to the lower fat content in these in comparison to regular scones. Next time I’m going to try to make these with blueberry and lemon, a more classic combination.