Strawberry Yogurt Topping

Ingredients Weight Measure
Yoplait® Lowfat Strawberry Yogurt 12 oz 1 1/2 cups
Strawberries, fresh, sliced 1 lb 2 oz 3 cups


Scone Shortcakes

Ingredients Weight Measure
Bisquick™ Mix 5 lb 10 oz 2 1/3 cups
Butter, unsalted, melted 1.5 oz 3 tbsp
Sugar, granulated 1.5 oz 3 tbsp
Yoplait® Lowfat Strawberry Yogurt 4 oz 1/2 cup
Sugar, coarse 1 oz 2 tbsp



Strawberry Yogurt Topping

Mix 1 1/2 cups strawberry yogurt with sliced strawberries. Set aside.

Scone Shortcakes

Mix Bisquick® Mix, melted butter, granulated sugar and 1/2 cup yogurt in small mixing bowl. Gently stir with whisk or rubber spatula until soft dough forms.

Place dough on work surface sprinkled with Bisquick Mix. Gently knead 3-4 times.

Roll dough 1/2 inch thick. Cut with 3-inch biscuit cutter dipped into Bisquick Mix.

Place biscuits 2x3 on ungreased parchment-lined half sheet pan. Sprinkle biscuits evenly with coarse sugar before baking.


Convection Oven* 400°F 6-8 minutes
Standard Oven 450°F 8-10 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.


Split each shortcake in half, and spoon 3/4 cup yogurt topping over shortcakes.

Formulation courtesy of General Mills Convenience and Foodservice