For a while now, I've been a fan of Panera Bread's strawberries and creme scones. They're huge and fluffy and lovely and delicious: one of my favorite splurge foods, for sure.
And I've always wanted to try to make something at least a little similar. So, when I found a package of easy-peasy muffin mix in the pantry, I decided to try it out.
I based my recipe very loosely on this one, but things did get a little different, so here's how it all worked out:
Ingredients: 1 pkg. Martha White Strawberry Muffin Mix
1 serving-sized container of plain Greek yogurt (though strawberry might be good too.)
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I preheated the oven to 425 degrees fahrenheit (per the muffin packet instructions) while I mixed the dough up. I didn't intend to use the whole container of Greek yogurt, but it just didn't look right until I had. When it was all "slightly moist," I plopped out little dough-balls onto two baking stones (think cookie dough . There ended up being about ten of them. I popped them into the over for about 15 minutes, or until the top started to get pretty brown. When I thought they were done, I pulled them out and tooth-picked them until I was satisfied.
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| Not as pretty before glaze! |
While they cooled, I whipped up a quick little glaze for them as well, made of 1 1/2 tablespoons confectioners sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk. Whisk it all together with a fork and drizzle it pretty liberally over the top with the tablespoon. (I used a basting brush on some of them, but- though it looked pretty- I wasn't as fond of that method.)
Let the glaze harden a little and there you are!
They were soooooo good. I'd never used Greek yogurt before in baking, but it gave them a wonderful consistency, and it was definitely not just your average muffin.
I'm already brimming over with ideas for other flavors to try.
Chocolate Pumpkin? Blueberry? Endless possibilities.
Maybe next time, I'll even manage to get them into the cute little triangles.
Happy snacking!
-Riley
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