I guess I just needed the pressure of Christmas to be off for a recipe to turn out right. I was totally messing around on this recipe and they turned out perfect! My oldest son even requested I make them again so he could take them to the church lock-in on Friday evening. What??! Also, YIKES because this was just me playing around in the kitchen and I have no idea if this would work a second time but I’m going to try. Also, you know how there is always that one kid that doesn’t like anything? I think I was that kid and now J is my kid like that. He didn’t like these. They would have been okay without the berries. SIGH. Anyway, here is my recipe for Triple Berry Yogurt Scones that I adapted from this recipe for Orange Yogurt Scones from Taste of Home (I actually subscribed to the Quick Cooking magazine and had made the exact recipe in the past without a lot of success and have no idea why I decided to try it again).
I had a couple of Betty Crocker Triple Berry Muffin mix pouches in my pantry as they were on sale as a fridge stocked with AE yogurt cups (my favorite brand for yogurt!). I had never been a big fan of the orange flavor when I made the scones previously so I thought I would try to different flavor yogurt. How about strawberry white chocolate?
Hmmm….what if I cut that big list of ingredients short by using my muffin mix pouches which just happened to equal about 2 cups? I cut in the butter and then added the yogurt plus needed 1/4 cup of liquid. We were out of orange juice but I thought I should add something with a bit of citrus to complement the berries. What about that tiny amount of leftover lemonade in the pitcher? Cutting the butter in to the muffin mix went well but after I combined the liquids, it was a bit of a gooey mess. I ended up adding about a 1/4 cup more flour before kneading my dough on a very generously floured cutting board. I pressed my circle into 8 inches in a 9 inch cake pan and thought about my gooey mess. I grabbed another cake pan and sprayed it with cooking spray and then flipped the circle into it. Baked it at 400 degrees for 15 minutes not really expecting great results but the triple berry yogurt scones were superb! My original plan was to drizzle them with a bit of white chocolate but G and I both agreed they did not need it.
Here’s the “proper” recipe if you like:
2 pouches of Betty Crocker Triple Berry Muffin Mix
3 tablespoons cold butter
2 tablespoons flour
8 oz (about 1 cup) Anderson Erickson strawberry white chocolate yogurt (If you are using a different brand, the original recipe calls for 3/4 cup of the yogurt)
1/4 cup prepared lemonade (We prefer Country-time)
Plus more flour as needed
Pour muffin mix pouches into mixing bowl and add 2 tablespoons flour. Cut 3 tablespoons cold butter into muffin/flour mixture. Add yogurt and lemonade and combine until sticky dough is formed. Add enough flour to make dough that is easy to handle and turn out on floured board. Knead 10 times and form into 8 inch circle. Place dough in well-greased 9 inch cake pan. Cut into 8 slices with knife but do not separate dough. Bake for 15 minutes at 400 degrees.
If desired, lightly glaze with melted white chocolate.