1/4
cup Greek Fat Free strawberry yogurt (from 6-oz container)
1/4
cup fat-free (skim) milk
1
egg
1
cup chopped fresh strawberries
Additional fat-free (skim) milk
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Steps
1
Heat oven to 450°F. Spray cookie sheet with cooking spray or grease with shortening.
2
In large bowl, stir Bisquick mix, yogurt, 1/4 cup milk and the egg until soft dough forms. Fold in strawberries.
3
On cookie sheet, pat dough into 10-inch round. (If dough is sticky, dip fingers in Bisquick mix). Brush top with additional milk. Cut round into 8 wedges; separate slightly.
4
Bake 12 to 15 minutes or until golden brown. Carefully separate scones. Serve warm.
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Dried strawberries can also be used in this recipe. To use dried, use only 1/2 cup.
Other berries, such as blueberries, can also be substituted in this recipe. But remember to use blueberry yogurt!
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Nutrition Facts are not available for this recipe
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