Triple Berry Yogurt Scones
kodiakcakes.com/blogs/recipes/triple-berry-yogurt-scones
- Calories 268
- Protein 14g
- Total Fat 10g
- Carbs34g
A box of Kodiak Buttermilk Power Cakes goes a long way with this Triple Berry Yogurt Scone recipe. With some common ingredients you’d find in your pantry and refrigerator, not to mention using half the amount of butter as a traditional scone, whip up this wildly delicious breakfast in just under an hour. The result? 12 scones, each packed with 14 grams of protein and 4 grams of fiber for the real good stuff you need to fire you up in the morning.
Whether you’re looking to prep breakfast for the week or want to mix things up on the morning menu, this recipe is a must try! It's easy to make but works as hard as you, thanks to hard-working whole grains, fiber, and protein in every serving.
Recipe provided by Melissa Riitano
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 1 box Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 6 tablespoons butter, cold and cubed (or shredded)
- 2 eggs
- 1 cup Greek yogurt
- 1/4 cup maple syrup
- 1/2 cup frozen mixed berries
- 1 tablespoon lemon zest
- 1 tablespoon whole milk
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine Kodiak mix and cold butter. Use your fingers to press and rub the butter into the mix until it forms small crumbs, with pieces about the size of peas.
- In a separate bowl, whisk together eggs, Greek yogurt, and maple syrup until smooth.
- Add wet ingredients to the dry ingredients and combine until a rough, slightly sticky dough forms. Gently fold in frozen berries (careful to not thaw them) and lemon zest. If the dough feels dry, add 1–2 tablespoons milk until it comes together.
- Turn dough onto a lightly floured surface, and gently pat into a round about 1-inch thick (about the height of two stacked fingers). Cut into 12 wedges and slightly separate them on the prepared baking sheet. Light brush tops with milk.
- Bake for 15–20 minutes, until tops are lightly golden and centers feel set. Let cool slightly before serving.
- Store in an airtight container in the refrigerator for up to 4–5 days. Reheat in oven at 350°F for 5–8 minutes until warmed through.