Strawberry Basil Scones
Who doesn't love savory yet sweet breakfast treats?
Ingredients
| 1-½ cup | 240–120 ml | Whole Wheat Flour |
| 1-¼ cup | 240–60 ml | Rolled Oats |
| ¼ cups | 60 ml | Sugar |
| 1 teaspoon | 5 ml | Baking Powder |
| ¼ teaspoons | 1.3 ml | Sea Salt |
| 6 Tablespoons | 90 ml | Unsalted Butter, Melted And Cooled |
| ½ cups | 120 ml | Strawberry Greek Yogurt |
| ⅓ cups | 80 ml | Fat Free Milk |
| ½ teaspoons | 2.5 ml | Vanilla Extract |
| 1 cup | 240 ml | Chopped Fresh Strawberries |
| ⅓ cups | 80 ml | Fresh Basil, Chopped |
Instructions
- Preheat oven to 425°F.
- In a large bowl, mix together flour, rolled oats, sugar, baking powder and salt. Set aside.
- In a separate bowl, whisk together butter, yogurt, milk and vanilla.
- Add yogurt mixture into dry ingredients and stir until just combined. Fold in chopped strawberries and basil.
- Line a cookie sheet with parchment paper. Scoop 1/3 cup balls of dough onto the baking sheet, evenly spaced. Bake for about 15 minutes or until tops are lightly browned. Enjoy!