5 from 27 votes
Strawberry Scones
Strawberry Scones combine fresh diced strawberries into a tender dough made with flour, sugar, baking powder, lemon zest, and cold butter for flakiness. The mixture of egg, yogurt, and milk provides moisture and a soft crumb. The dough is shaped into a disc, cut into wedges, and baked to produce lightly golden scones with juicy fruit pockets. A sprinkle of sugar on top adds a slight crunch. These scones deliver a fruit-enhanced breakfast or teatime treat with a subtle tang from lemon zest and yogurt.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
8
scones
Calories:
275 kcal
Course:
Breakfast
Cuisine:
American, British
Ingredients
- 1 egg
- ¼ cup yogurt plain or vanilla
- ½ cup milk
- 1 teaspoon lemon zest
- 2¼ cups all-purpose flour
- ¼ cup sugar plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoon butter cut into 1 inch pieces, cold unsalted
- 1 heaping cup strawberries diced, fresh
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
- In a liquid measuring cup, whisk together the egg, yogurt, milk and lemon zest; set aside. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the butter pieces are no larger than the size of small peas. (If you prefer, you could also combine the dry ingredients and butter in a food processor and pulse to blend.)
- Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead the dough a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.
- Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Cut the disc into 8 wedges.
- Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool 5 minutes before serving.
Cup of Yum
Notes
- Use fresh strawberries instead of frozen to prevent soggy scones.
- Ensure your baking powder is fresh for proper rise.
- You can freeze shaped scones before baking and bake directly from frozen later.
- To glaze, mix powdered sugar with milk or water; adjust thickness by adding more sugar or liquid and drizzle over cooled scones.
Nutrition Information
Serving
0g
Calories
275kcal
(14%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
53mg
(18%)
Sodium
166mg
(7%)
Potassium
228mg
(5%)
Fiber
0g
(0%)
Sugar
7g
(14%)
Vitamin A
410IU
(8%)
Vitamin C
0.3mg
(0%)
Calcium
103mg
(10%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8 scones
Amount Per Serving
Calories 275
% Daily Value*
| Serving | 0g | |
| Calories | 275kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 166mg | 7% |
| Potassium | 228mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.