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Eunice

Low Fat Mini Greek Yogurt Biscuits

These mini scones make the perfect addition to an afternoon tea with butter and jam. Even better, they use less butter and can be adapted to different mix-ins!
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 18
Course: Appetizer, Breads, Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups AP flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ⅓ cup cold unsalted butter cubed
  • ½ cup plain non-fat Greek yogurt
  • 1 tbsp honey
  • ½ cup cold milk + extra for brushing

Method
 

  1. Preheat the oven to 400F and line a pan or two with parchment paper.
  2. In a large mixing bowl, combine the flour, baking powder, and salt.
  3. Incorporate the butter using either a butter cutter, fork, or your hands. Stop once you are unable to break apaart anymore butter chunks.
  4. Fold in the Greek yogurt, honey, and cold milk.
  5. On a flat surface. Roll out the dough until ¾ - 1 inch thick. Cut using scone cutter and place onto pre-line pan.
  6. Brush the scones with milk and bake for approximately 20 minutes or until golden brown.
  7. Serve while warm.

Notes

TIP* - if your dough is too sticky to handle, flour the your hands, the surface you are working on, and your rolling pin.
NOTE - you may use any type of milk. I used 1%.  
If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram  @foodiesutopia