Gingerbread Scones and a Giveaway

There’s just something about the holiday season that gets me in the mood for baking.

I love the sweet, flaky, crunchy,  buttery, creamy things that come out of friends’ and family’s kitchen during this time of year.  But when I’m baking for just Brad and I, I try to keep it on the healthy side.

Recently, Chobani sent me some goodies to help me in my healthy baking — their new holiday 32 oz o% Greek Yogurt and 2% Greek yogurt.

On the back of these containers, Chobani has included holiday recipes you can “healthify” by substituting Chobani in place of less healthy option like butter, heavy cream, sour cream, etc.

source: via pinterest

I even found this handy dandy chart to help you make healthy swaps using Chobani, but you can also find a lot of ideas from their recipe page.

I used Chobani to “makeover” a gingerbread scone recipes, which I cut into stars before baking.

Gingerbread Star Scones

2 1/2 cups whole wheat flour
1 Tablespoon baking powder
1/4 cup firmly packed brown sugar
2 teaspoons ground ginger
1 1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup butter
2 tablespoons 0% Chobani yogurt
1/2 cup skim milk
1/3 cup molasses
1 Tablespoon lemon juice
extra flour (~1/2 cup)**

Preheat oven to 400 degrees.  In a large bowl, mix the flour, baking powder, sugar, and spices.  Using a pastry cutter, cut butter into the mixture.  Add the lemon juice to the milk and allow to sit for about five minutes.*

In a medium bowl, mix the milk, molasses, and Chobani yogurt. Add the wet ingredients (milk mixture) to the dry ingredients (flour mixture).  Stir until dough is combined.

Turn the sticky dough onto a floured surface.  Sprinkle a bit of flour on top of the dough as well.  Pat dough until it is about 3/4 inch thick.

Put about 1/4 cup flour in a bowl.  Place start cookie cutter (or other shape) into the flour before cutting into the dough.  Cut out as many scones as you can transferring each to a greased baking sheet. Kneed leftover dough together, sprinkling more flour on your surface if necessary.  Cut out additional scones and transfer to the baking sheet.  Repeat until you have no remaining dough.

Cook scones for 10 minutes.

*This is a substitute for buttermilk, which I never have on hand and never buy because it will go bad before I use an entire container.

**The extra flour can be whole wheat or all purpose.

These are so delicious as is or with a smear of pumpkin butter or fig jam.  Yum!

It’s funny — now that I have a larger kitchen, I just make a bigger mess.

From end to end, I manage to spread my cooking/baking mess across the entire bar.

These gingerbread star scones were tested on animals and husband approved.

The recipe I modified called for 1/2 cup (1 stick) butter but I used the Chobani swap chart to make the recipe a bit healthier.

1 cup butter (2 sticks) = 1/2 cup butter (1 stick) + 1/4 cup Chobani

I only needed half of the swap, so I used 1/4 cup butter (1/2 stick) + 2 tablespoons of Chobani (1/4 cup).

Cooking makes you good at fractions. 🙂

*This giveaway is closed.* 

Now you can use Chobani to swap for the less healthy ingredients in your favorite holiday recipes because Chobani is offering one of my readers free Chobani in the 32 oz. size.

One lucky winner will win:

– One 32 oz. 2% plain Chobani
– One 32 oz. 0% plain Chobani
– One 32 oz. 0% vanilla Chobani

Chobani just recently released to Canada so this giveaway is good to all residents of the U.S. and Canada*

*A Canadian resident winner will receive three 32 oz. 0% plain Chobani due to limited availability.

To receive three entries:

1. Leave a comment saying what holiday recipe you would like to makeover with Chobani.

2. Like Foodie Fresh on Facebook.

3. Tweet “Foodiefresh is giving away Chobani” and link back to this post.

Please tell me in the comments if like on Facebook or tweet.  Separate comments are helpful. 🙂

I’ll pick a winner on Thursday!

32 Responses to Gingerbread Scones and a Giveaway

  1. your scones are beautiful – i love the idea of cutting them into starts! 🙂

    i think i’d makeover a baked item too – maybe quick banana bread?

  2. Oh man, I love Chobani! It’s always so exciting when it’s on sale at the grocery store 🙂

    I’d love to try Chobani in a layer cake to lighten it up. I’ve used sour cream in cupcakes before, so I think yogurt would work in a cake. And I’d probably use all of the plain flavored yogurt in my eggs and as a replacement for sour cream, which I do on a regular basis.

  3. That Chobani conversion chart is too cute! I like to use yogurt in gingerbread things as well, evens out the spices 🙂

  4. Elizabeth Cheek

    Broccoli cheese soup! Doesn’t that sound great? or egg nog? HMMM. e

  5. I think I would try and make those scones! They look delish.

  6. What beautiful/delicious scones!!! I’d love to try using Chobani in my favorite banana nut muffin recipe instead of oil!

  7. I love Chobani, but they don’t sell it at my local grocery store! So sad. I actually just eat it plain (with fruits, veggies and cereal), so I would love to win it!

  8. Obsessed with Chobani! I already like you on Facebook!

  9. I would try the Chobani in some of the cookies I’ve been making that call for a ton of butter!

  10. Jo

    I would love to make a great veggie dip with chobani! I use ranch dressing packets and fresh herbs, it is great!

  11. Oooh, I’d love to make a batch of gingerbread muffins using CHO! Yummm 😀

  12. Jenn

    These look great Kelly! I never have buttermilk either, but the wonderful Pioneer Woman Ree Drummond taught me to put just a cap full of plain white vinegar into your milk and let it sit for 5 minutes. This kind of ‘curdles’ the milk (I’ve used almond, skim, and soy) and gives it that tang you’d normally get from buttermilk. The real thing is always better, but when in a pinch it will do!

    Happy Holidays,

  13. I would love to figure out how to use Chobani to make various “cream of …” soups this winter season! They are usually made with heavy cream!

  14. I liked Foodie Fresh on Facebook!

  15. The Chobani conversion chart is fantastic. I’ve never seen that before! Your scones look delicious as well. I just made somepumpkin bread that I would love to try swapping chobani in!

  16. Danielle

    I’d love to use Chobani in pumpkin muffins to lighten them up!

  17. Sara P.

    I would replace sour cream with plain chobani yogurt on potato latkes. Would cut out a bunch of fat!

  18. I would love to make over our butter cookie holiday recipe! I think it would be great with this!

  19. Also, I like you on facebook! 🙂

  20. Irina

    I would love to make over apple crisp! Instead of vanilla ice cream, I’m invision vanilla Chobani! But I wonder how to make the rest of the recipe healthier too. Suggestions? Happy Holidays!

  21. Melissa

    I would love to make over a peppermint cupcake recipe for Christmas using Chobani… yum!!

  22. I didn’t realize there were so many substitutions/conversions. I actually just made a recipe with Greek yogurt, and it was so good that I’d love to make it again.

  23. Katie S

    I’m thinking of making a pumpkin roll for New Years Eve dinner. I wonder if that could be made better with Chobani.

  24. Wow, what a neat conversion chart, love it! I think chobani would be great to substitute in savory dishes, like pasta salad. I can see that being delicious!

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