On Friday I had a package of Tillamook’s new light yogurt arrive – with a variety of all the flavors to choose from. My love of Tillamook cheese and various products is life-long, my Mom grew up in Tillamook, Oregon. We were always a Tillamook family – I remember hating eating “real” cheese as a kid since it was all we got. My indulging in American “cheese” once I was an adult didn’t last long, I realized quickly how the yellow bricks were so much better. To say the least I miss going to the coast multiple times a year as I did when growing up, my Grandmother had a beach house that over looked the Pacific and the Cape Meares Lighthouse. I loved going there. The vast ocean, forests and open valleys….looking down from near the lighthouse to the beach she lived above:
She could easily buy us off with a visit to the cheese factory for ice cream. Or cheese samples.
So a box of new treats? From my favorite cheese company? And being that they are all naturally dyed I could enjoy any of them! Walker perused them and while he happily ate the Strawberry one, I got down to thinking what I could do with some of them – and scones came to mind. Yogurt makes moist scones and why not add more flavor via the yogurt? So playing with the Dark Cherry flavor I intensified it by adding even more cherry flavor – in layers.
As for the yogurt itself? I liked it. Vibrant flavors, good texture. I am a fan of Stevia so even better. I know so many people are on the Greek style yogurt craze but I prefer this style of yogurt so it was even better to me. And 35% fewer calories? Well, even better.
Triple Cherry Yogurt Scones
- 1½ cups white whole wheat or all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 6 Tbsp unsalted butter, cold and diced
- 6 ounce cup Dark Cherry light yogurt
- ½ cup Dried Cherries
Preheat the oven to 425° and line a baking sheet with parchment paper.
Add the dry ingredients to a large mixing bowl, work the butter in quickly with your fingers until fine crumbles. Stir in the yogurt and dried cherries until a dough forms. Scrape the dough out onto the prepared sheet and pat out into a circle (about ½” thick). Cut into 8 wedges. Sprinkle with a bit of sugar on top.
Bake for 20 minutes or until lightly browned.
Let cool for 5 minutes, cut the wedges apart and separate a bit, transfer the scones and parchment paper to a cooling rack. Let cool and drizzle glaze on.
Tart Cherry Glaze
- 1 cup powdered sugar
- 2 Tbsp Tart Cherry Concentrate
- 1 Tbsp milk
Whisk until smooth, drizzle over the scones. allow to set up.
Makes 8 scones.
Notes: I happen to like very tart cherry flavor. 2 Tablespoons of the concentrate is quite tart. Your mileage (er…taste buds) may vary so you may want to use less. If you do use less, add more milk instead. If you prefer a less sweet scone cut the glaze in half for a hint of flavor.
FTC Disclaimer: We received product samples for potential recipe development/review.