Guest Blogger: A Dairy-Free Girl’s Love of Yogurt

Why is an expert in dairy-free desserts writing about yogurt?  The simple answer: I LOVE yogurt and start every day with a bowl of 0% Chobani and a sliced banana. My grandmother believes that she lived to 98 years because she ate a banana each day. Imagine if she added yogurt to that? I will have to keep you posted on how the combo works out for me.

For my yogurt challenge, I decided to pick two of my favorite recipes, one sweet and one savory, and see how Chobani yogurt could spice them up. (While working on these recipes, mango yogurt smoothies kept me fortified.) I am huge scone fan. For me, a good scone equals the feeling you get from taking in a long, deep breath and then slowly letting it out. Scones are that comforting. They are perfect for a weekend or holiday brunch, or afternoon coffee break and super easy to bake. I like to experiment with many flavors, but blueberries are among my favorites. As the Kosher Baker, I usually use dairy-free margarine and soy milk. This time I happily used butter, Chobani yogurt and milk. I also added some whole wheat flour to make them a bit healthier. My four kids decided they were great and they disappeared quickly. The scones. Then the kids.

(Craving more?  Tune in next week for Paula’s savory dish!)

–Paula Shoyer, Author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy

Visit Paula and her tasty recipes here & here!

Blueberry Yogurt Scones

makes 8-12 scones

1 ½ C plus 2-3 Tbsp all-purpose flour, divided

½ C whole wheat flour

¼ C sugar

1 Tbsp baking powder

1/2 tsp salt

6 Tbsp cold butter, cut into Tbsp

2 large eggs, divided

½ C, 6oz 0% Chobani

1/3 C skim milk

1 C blueberries, rinsed and dried well

Preheat oven to 425°F. Grease an 8-inch round baking pan. Place 1 ½ cups white and the whole wheat flour, sugar, baking powder, and salt into the bowl of a food processor with a metal blade. Pulse for 10 seconds. Add the butter pieces. Mix for about 10 seconds, until mixture resembles sand. Add 1 beaten egg, the yogurt and the milk. Process just until dough starts to come together, about 5 seconds. Sprinkle 2 tablespoons of flour on your counter.

Remove dough from the processor bowl, place on your counter and knead gently into the flour until dough is smooth. Add a little more flour if the dough seems sticky and knead it in. Add the blueberries in four parts, kneading them gently into the dough without crushing them. Shape the dough into a ball and then flatten into a pancake the size of the baking pan. Place the dough into the pan. With a sharp knife dipped in flour, score (mark, cut halfway) the top of the dough into 8-12 wedges. Bake 15 -20 minutes or until the top is brown. Let cool 10 minutes and then remove from the pan. If you baked them in the pan, cut on the scored lines into wedges. Serve warm or at room temperature. These freeze very well. Defrost just 2 hours before serving.