Sunday, October 21, 2012

Yogurt-Cranberry Scones



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.
 




Recipe adapted from Gourmet Magazine

Ingredients:

310g plain flour
1 tbsp baking powder
100g sugar
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.



15 comments:

  1. When do you add the egg and yoghurt? I assume the egg yolk is for glazing?

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    Replies
    1. Thank you for pointing out my mistake to me. I've amended the recipe. I only use milk for glazing.

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  2. Oh.... Thanks for recommending this yogurt to us. I am very fussy abt scones, because I had bad experiences on dry, hard and horrible scones. But...yours really look fluffy and soft.

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    Replies
    1. I too dislike dry and hard scones. This one is quite soft, especially when it is warm.

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  3. Aren't you lucky that you can easily get these delicious fruity flavour yogurt? And know what, I happen to love scones alot .

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    Replies
    1. I assume you are in Malaysia. Can't you get those fruity flavoured yogurt?

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  4. Hi Veronica, so you are also from Australia, great!Next time, i'll go to check on this brand as we normally buy Yoplait. Your scone looks very soft compares to the one that I had in the high tea, i like yours!

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    Replies
    1. Hi Jessie, I am from Melbourne. I am sure you can find this brand in Sydney too. I've tried a few brands and I prefer Greek yogurt for baking or cooking. This brand Chobani is really not bad.

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  5. Veronica, your scones look airy and fluffy. Last time I checked, Greek yogurt is a bit pricey here (Malaysia). I really have to make an effort to make scones as I have not eaten one before :)

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    Replies
    1. You can use any type of yogurt. If you have never eaten scones before you definitely have to try making this. Great with a cup of tea and home-made jam.

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  6. hi Veronica, i just discovered your blog. you have great photos and nice recipes here. hope you don't mind i link up with you?

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    Replies
    1. Welcome to my blog and thanks for leaving your comment, greatly appreciated. Of course I don't mind your linking up with me.

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  7. Hi Veronica,
    Your are in Melbourne! My brother and sister in law is in Melbourne too. They are staying in Glen Waverly.
    Lovely scones! Such nice and soft texture. I only get to know scone when i join the Bake Along event. I like your scones, must bookmarked and make this soon.
    Thanks for sharing.
    mui..^^

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    Replies
    1. Hi Mui Mui, the next time you are Melbourne, let me know and we can meet up. I live not far from your brother.

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  8. Hi Veronica,
    Thanks, i will definitely go visit you when i am there.
    Have a lovely weekend~

    mui..^^

    ReplyDelete

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