Strawberry Scones are light, fluffy and packed full of delicious juicy strawberries.
It's strawberry season again and I been busy in the kitchen experimenting with recipes! These Strawberry Scones have made it to the blog because they are flavorful but light. Traditionally scones are made with a lot of butter but we are eliminating the butter in this recipe. Many of my regular blog readers know that I like to substitute Greek Yogurt for butter in my recipes and we are doing just that for these scones. We are also using maple syrup in place of processed sugars to make these scones even healthier. Strawberry Scones are a great option for breakfast but they also make a healthy snack at any time of day.
If you are looking for other recipes with strawberries, try Strawberry Rhubarb Muffins or Healthy Strawberry Rhubarb Crisp.
Ingredients
- All-Purpose Flour - I used all-purpose flour for this recipe. I haven't made this recipe using any other type of flour.
- Baking Powder - Helps to make the scones nice and fluffy.
- Cinnamon - Adds some flavor.
- Greek Yogurt - We are using this to replace the butter.
- Milk - I used skim milk for this recipe.
- Maple Syrup - Used to sweeten the scones.
- Vanilla - Adds a touch more flavor.
- Strawberries - Fresh strawberries work the best.
See recipe card for quantities.
Instructions
Preheat oven to 400F. Line a large baking sheet with parchment paper.
In a medium size bowl, add flour, baking powder and cinnamon. Stir to combine.
Add Greek yogurt, milk, maple syrup, vanilla and strawberries. Mix with a spoon until the dough starts to come together. Use your hands to continue mixing until all of the ingredients come together into a dough ball.
Place dough ball onto a piece of parchment paper and flatten it into a disc about ½ inch high.
Use a pizza cutter or knife to slice dough into 8 equal slices.
Place dough slices onto prepared baking sheet.
Bake for 14-16 minutes or until the scones start to turn golden on the tops. Remove scones from oven and let cool for 5 minutes before transferring to a wire rack to cool completely. Makes 8 scones.
Hint: Make sure to use parchment paper when shaping the dough into a flat disc because it will be quite sticky!
Substitutions
- Greek Yogurt - I used 0%, no sugar added but you could substitute with 2% or higher if you choose.
- Milk - You could substitute the skim milk with any plant based or non plant based milk.
- Maple Syrup - Liquid honey can be substituted for the maple syrup.
Equipment
Parchment Paper - I highly recommend using parchment paper for this recipe. The dough is quite sticky and it's best to cut the dough into slices on the top of a piece of parchment paper.
Storage
Strawberry Scones can be stored in an airtight container or bag in the refrigerator for up to three days.
Strawberry Scones freeze well. Place scones in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat. I highly recommend freezing the scones if you aren't eating them the same day to maximize the freshness!
Top tip
Be sure to add the diced berries to the dough mixture at the same time as the liquid ingredients. If you wait until the dough has formed, it will be difficult to mix in the strawberries.
FAQ
You have overbaked the scones. Bake for 14-16 minutes or until the scones start to turn golden.
Yes! Strawberry Scones have just 151 calories and less than 1g of fat. They are also free from butter and processed sugars.
Yes but be sure to thaw and drain the strawberries before dicing them into small pieces.
Related
Looking for other recipes like this? Try these:
Recipe
Strawberry Scones
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅓ cup Greek Yogurt 0%, no sugar added
- ⅓ cup milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 cup strawberries diced
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment paper.
- In a medium size bowl, add flour, baking powder and cinnamon. Stir to combine.
- Add Greek yogurt, milk, maple syrup, vanilla and strawberries. Mix with a spoon until the dough starts to come together. Use your hands to continue mixing until all of the ingredients come together into a dough ball.
- Place dough ball onto a piece of parchment paper and flatten it into a disc about ½ inch high.
- Use a pizza cutter or knife to slice dough into 8 equal slices.
- Place dough slices onto prepared baking sheet.
- Bake for 14-16 minutes or until the scones start to turn golden on the tops. Remove scones from oven and let cool for 5 minutes before transferring to a wire rack to cool completely. Makes 8 scones.
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