Strawberry Scones

A strawberry scone on a white board with fresh strawberries beside the scone and other scones in the background.

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Strawberry Scones are light, fluffy and packed full of delicious juicy strawberries.

Prep Time10

Bake Time14

Total Time24

Servings:

Calories: 151kcal

Author: Christine

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.

Notes

Make sure to use parchment paper when shaping the dough into a flat disc because it will be quite sticky!

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.

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!

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