I was very excited when Chontelle Clark (Fleishman-Hillard) asked me if I would like to sample the newly launched Chobani Greek Yogurt. It is the number one yogurt brand in the US and now available here in Australia. The good news is it is produced locally in Dandenong, Victoria. They come in 7 flavours - fat free Strawberry, Blueberry, Peach, and Plain, and 98% fat free Pineapple, Mango, Passion Fruit, and Plain.
Chobani is made with only natural ingredients using a traditional Greek straining method, which is why it is so thick and creamy. It is packed with real fruit which tastes great! My daughter who never likes Greek yogurt fell in love instantly with the Strawberry as well as the Mango flavour.
All Chobani products are gluten free, Kosher-certified, made with milk free of rBST and provide five live and active cultures and three strains of probiotics. It has two times more protein than regular yogurt and also safe for those with nut and soy allergies.
310g plain flour
1 tbsp baking powder
1/2 tsp salt
zest of 1 orange
85g butter, cut into cubes
65g dried cranberries, chopped coarsely
1 large egg
1 large egg yolk
1 tub (170g) Chobani Greek Low Fat Yogurt (Passion Fruit flavour)
milk for glazing
- Preheat oven to 190 degrees C. Line a large baking pan with baking paper.
- In a food processor, pulse flour, sugar, baking powder, salt, butter and orange zest until mixture resembles breadcrumbs. Transfer to a large mixing bowl.
- Add cranberries to flour mixture.
- In another small mixing bowl, lightly beat egg and egg yolk; stir in yogurt.
- Add egg mixture into flour mixture and stir until just combined.
- On a floured surface, pat dough into a 1 inch thick. With a 2 inch round cutter dipped in flour, cut out as many rounds as possible.
- Arrange rounds about 1 inch apart on baking pan. Brush scones with milk and bake for about 15 - 20 minutes or until golden brown.
- Serve scones warm with jam and plain Chobani Greek Yogurt.