HighAltVeg will be switching to monthly posts, due to some unexpected medical issues on my end (see: neurological disorders). This means you get extra deliciousness and heavier testing on the recipes, and it means that I get to focus a bit more on my professional practice and volunteering here in Fort Collins. So as posts slow down, know I'm not leaving the blog: just slowing it down to fit the relaxed, easy-going vibe of Colorado. (I know, I become more and more of a "granola" hippie every day, and I love it!)
Moving on....
Ah, scones. How I've missed you even more.
Scones are, for some reason, rumored to be notoriously hard to make and always super unhealthy. While the hard to make part may not be true, the unhealthy part normally is. To give you an idea, a popular coffee shop across the US has seasonal fall scones that clock in at 34g of sugar and 18g of fat.
Gross numbers.
At a local place in Fort Collins, though, I can never go in without getting one of their scones. They're packed with local strawberries, the sweetness of sugar (so much sugar), and then topped with a slightly tart lemon glaze that refreshes and balances the sweetness. And, of course, they're packed with butter and oil.
My obsession with these scones became a bit too much after I kept driving and getting one every single day, which led to a hit in my small paycheck (because: college). So one day, when I just couldn't resist having a scone anymore, I decided to recreate them. I wanted the superb flavor, but without the negatives of daily doses of fat and sugar.
IT WORKED.
These scones cut the fat and calories significantly, while utilizing a majority of sugar from the natural sweetness of the strawberries. A touch of brown sugar makes it extra delectable. Instead of doing a powdered sugar and lemon glaze, I added some creaminess and depth by mixing lemon with vanilla nonfat greek yogurt. These taste (and look!) just as good as the ones from my local coffee shop, which is awesome.
NOM NOM NOM.
Brown Sugar Strawberry Scones with Lemon Glaze
Serves 8
Scone Ingredients:
- 1 and 1/2 c. whole wheat flour
- 2/3c. all-purpose flour
- 1/3c. packed brown sugar
- 1T baking powder
- 1/2t baking soda
- 1/4t salt
- 3/4c. fat free vanilla Greek yogurt
- 3T warm water
- 1 large egg
- Zest of one lemon
- 8 strawberries, thinly sliced
Glaze Ingredients:
- 1T lemon juice (or more, depending on glaze consistency desired)
- Zest of one lemon
- 1/2c. fat free vanilla Greek yogurt
Instructions:
- Preheat oven to 400 F. Spray a baking sheet with cooking spray and set aside.
- Combine flours, sugar, baking powder, baking soda, and salt in a large bowl. Mix well and sift if there are any lumps. Add Greek yogurt, water, egg, and lemon zest, and stir (don't whisk) until just combined.
- Turn dough onto a floured surface and knead for one minute. Expect the dough to try and fall apart a bit, and don't worry about it.
- Divide the dough in half and shape into rounds, then place on baking sheet. Pat down until each round is about 1/2 to 3/4 of an inch thick. With a wet knife, cut each round into quarters but don't separate them. Place the equivalent of one strawberry on each to-be-scone, pressing down slightly so they stick.
- Place baking sheet in middle of oven and cook for 15-17 minutes, until a golden brown. Allow to cool slightly.
- While scones are cooling, combine lemon juice, zest, and yogurt in a small bowl. Mix well, then drizzle over the scones. Store in the refrigerator for up to 10 days.
Nutritional Information:
Sodium: 315mg
Total Fat: 1.1g
Saturated: 0.3g
Trans: 0g
Protein: 7.5g
Sugar: 17.1g
Calories: 188
