Weather: 31 degrees, sunshine
What I’m listening to: It’s a Beautiful Day, Michael Buble
I had to chuckle when the Chobani company caught wind of my recent Greek yogurt recipe obsession (we even have a new Greek Yogurt recipe tab!) and so kindly offered to send me some samples. Um, yes! Of course I want more Greek yogurt to use in my kitchen. I confess, that prior to receiving the Chobani samples, I had been buying the generic store brand of Greek yogurt because it was usually the least expensive. However, there is a huge difference in taste and texture between the Chobani and the generic brand. Huge. I also deeply appreciate the company’s commitment to real food and wholesome ingredients. I am a complete Chobani convert.
So, to highlight my new favorite yogurt, I made some scones. Coconut Lime Greek Yogurt Scones. With a Greek Yogurt Lime Glaze on top. They’re flaky and buttery as scones are meant to be, but delightfully moist with a wonderful tanginess and acidity from the lime and the yogurt. Then, you get a great little crunch and texture from the toasted coconut on top. You’re going to want to make these. Like, yesterday.
Chobani sent me samples of their Lowfat Plain, Nonfat Plain, and Vanilla Greek Yogurt. I was not required to write a review in exchange for these samples, nor was I compensated for this post. All opinions expressed are my own.
Coconut Lime Greek Yogurt Scones
Flavorful, tender coconut lime scones made with Greek yogurt and topped with a Greek yogurt lime glaze and toasted coconut.
Yields: 8 large scones
- 2 cups flour
- 3 tablespoons sugar
- 1/2 cup shredded coconut
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into cubes
- 1 cup Greek yogurt (I used Chobani low fat)
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/2 teaspoon coconut extract
- zest of 1 lime
- 2 tablespoons heavy cream
- For the Glaze/Topping:
- 2 tablespoons Greek yogurt
- juice of 1 lime
- 1 drop of green food coloring gel (optional)
- powdered sugar, enough to make a thick, runny glaze (I used a little more than 2 cups)
- 3 tablespoons toasted coconut, for sprinkling on top
Preheat oven to 400. Line a baking sheet with parchment paper.
In a mixing bowl, stir together the flour, sugar, coconut, baking powder, baking soda, and salt. Cut in the butter using a pastry blender until the mixture is crumbly.
In a smaller bowl, whisk together the yogurt, egg yolk, vanilla, coconut extract, and lime zest. Add the yogurt mixture into the flour/butter mixture and gently fold it in, forming a shaggy dough. Turn the dough out onto a lightly floured work surface. Gently pat the dough together until it holds its shape and can be formed into a 3/4 inch-thick disc, being careful not to overwork the dough or knead it too much. Cut the disc into 8 equal triangles. Place each triangle on the parchment-lined baking sheet. Brush the top of each triangle with heavy cream. Bake 14-16 minutes or until golden on the edges and cooked through. Set aside to cool on a baking rack while you make the glaze.
!To make Glaze:
Whisk together the Greek yogurt, lime juice, and green food coloring, if using. Gradually add powdered sugar, whisking briskly until smooth, until you have a thick, but runny glaze. Drizzle the glaze over warm scones, then immediately sprinkle scones with toasted coconut. Allow the glaze to set before serving.
