- Total Time
The key to tender, delicate scones is a light touch.
all-purpose flour2 cup(s)
baking powder2 tsp
table salt½ tsp
baking soda¼ tsp
low-fat buttermilk¾ cup(s)
canola oil3 Tbsp
lemon zest1 ½ tsp, grated
fresh blueberries1 ½ cup(s)
strawberries2 pound(s), hulled and sliced
fat free whipped topping1 ½ cup(s)
fat-free plain Greek yogurt1 cup(s), or other brand
- Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
- To make the shortcakes, reserve 1 tablespoon of the sugar. Whisk together the flour, the remaining sugar, the baking powder, salt, and baking soda in a large bowl. Whisk together the buttermilk, oil, egg, and lemon zest in a medium bowl. Add the buttermilk mixture and blueberries to the flour mixture; stir just until the flour mixture is moistened (the dough will be soft).
- Turn the dough out onto a floured surface; turn to coat with the flour. Lightly knead 2 times. With a floured rolling pin, roll the dough into a 3⁄4-inch-thick square. Lightly spray a long, thin knife with nonstick spray. Cut the dough into 12 squares. Place the shortcakes on the baking sheet about 1 inch apart; sprinkle with the reserved1 tablespoon of sugar. Bake until the tops spring back when lightly pressed, about 12 minutes. Transfer the shortcakes to a rack and let cool.
- To make the filling and topping, combine the strawberries and sugar in a large bowl. Let stand 15 minutes to allow the juices to form; gently stir in the raspberries. Fold together the whipped topping and yogurt in a medium bowl just until combined.
- Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt topping. Cover with the tops of the shortcakes. Serve at once. Yields 1 shortcake, 1⁄2 cup berries, and scant 1⁄4 cup topping per serving.