CELEBRATION TIME!!! It’s official, I have completed Step 1 of the USMLE, aka “the boards”. This is a wonderful feeling, but the past three weeks leading up to this have not been so wonderful. I have been studying as much as my brain could handle, and cooking has been one of my main stress relievers. Since yesterday was the last day before the exam, I tried to just relax and think about other things, and denial worked wonders :) I also decided to keep myself busy by baking something for a healthy test day breakfast. I’m glad I did – this was a very yummy way to start my day!

This recipe is from Cooking Light, a pretty good resource for healthy recipes. I am not the biggest fan of their ideas about healthy eating. I believe much more in mindfully eating regular meals rather than having to constantly use fat-free, calorie-free, etc. ingredients and often very small portion sizes. Regardless, this is a great recipe. My only changes were that I accidentally forgot the orange rind and I used regular strawberry yogurt instead of fat-free – yogurt already has almost no fat as it is! Also, the original recipe suggests cutting the round of dough into 12 slices. I ended up only cutting 8 slices because 12 slices would have created very tiny portions. One reviewer on Cooking Light suggested that these would probably be great substituting other flavors of yogurt and fruit, and I think she is right.

Strawberry Yogurt Scones
1 ½ cups all purpose flour
2/3 cup whole wheat flour
½ cup sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ cup diced strawberries
2/3 cup strawberry yogurt
3 tbsp. butter, melted
½ tsp. grated orange rind
1 large egg white, lightly beaten
cooking spray
2 tsp. sugar

Preheat oven to 400°. Combine flours, ½ cup sugar, baking powder, baking soda and salt in a large bowl. Combine strawberries, yogurt, butter, orange rind and egg white; add to flour mixture, stirring until just moist.

Turn dough out onto a lightly floured surface. With hands well floured, knead the dough four times. Pat into an 8” circle on a baking sheet coated with cooking spray. Cut into 8 wedges. Sprinkle with 2 tsp. sugar. Bake for 20 minutes or until lightly browned.