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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 |
Method
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.
Bake
| 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.
Finishing
Split each shortcake in half, and spoon 3/4 cup yogurt topping over shortcakes.
Formulation courtesy of General Mills Convenience and Foodservice
