Strawberry Yogurt Scones

Not surprisingly, the hardest adjustment with a new baby is the lack of sleep. John is almost a month old now and I think we’re over the worst, but I still have days where I feel like a zombie much of the time. In our old life my husband and I would take full advantage of sleeping in on the weekends to make up for any lost sleep during the week. And then after sleeping in I’d bake us something sweet or he’d fry up some bacon and eggs for breakfast. It doesn’t quite work like that now and weekend mornings, and breakfasts, are quite different.

But last Sunday I managed to bake us some scones.

Strawberry Yogurt Scones

Strawberry Yogurt Scones

This time of year I always have strawberries around the house, I just can’t get enough. I’m gobbling them up every chance I can get, and putting them on top of cereal, in smoothies, and baking them into scones. I only wish I had more free time to do more baking with strawberries, but until I do, the memory of these tasty these scones will have to hold me over.

Strawberry Yogurt Scones

Thanks to the yogurt, these scones are softer than most, almost cake-like. The strawberries add little bursts of flavor. And they aren’t too sweet, perfect for breakfast. I think I ate three all at once, straight from the cooling rack.

I may not be able to sleep in anymore, but a strawberry scone (or three) just might almost make up for it.

Strawberry Yogurt Scones

Strawberry Yogurt Scones
Soft scones studded with fresh strawberries.
Yield: 8 scones
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon (4 grams) baking powder
  • 1 teaspoon (3 grams) baking soda
  • ½ teaspoon (2 grams) salt
  • ¼ cup (50 grams) sugar
  • Zest of 1 lemon
  • ⅓ cup (75 grams) unsalted butter, cold and cut into cubes
  • 1 cup (230 grams, 8 ounces) plain yogurt
  • 1 cup (160 grams) strawberries, sliced
  • 1 egg, lightly beaten for egg wash
  • Juice of 1 lemon
  • ½ cup (70 grams) powdered sugar, sifted
  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl, combine the flour, baking powder, soda, salt, sugar, and lemon zest. Add the cubed butter and use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the yogurt and strawberries and stir with a wooden spoon gently until just combined. Do not over mix.
  3. Bring the mixture together into a ball with your hands and on a lightly floured surface pat into a square 2 inches thick. Cut into 8 triangular scones. Place on prepared sheet pan and brush tops with egg wash.
  4. Bake until golden brown, about 15-18 minutes. Let cool on a wire rack.
  5. Make a glaze by combining the lemon juice and powdered sugar. Drizzle on the cooled scones.
  6. Scones are best the day they are made, but will keep in an air tight container at room temperature for up to 2 days.

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13 Responses to Strawberry Yogurt Scones

  1. Ha! I still feel like I’m catching up on all the missed sleep from when my kids were babies! Hang in there. It will get better. These look delicious! The strawberries have been so good, we’ve been eating them like crazy too!

  2. I think there must be something in the air, because I made strawberry scones this weekend too. 🙂 The only difference is that I made mine with a blend of white flour and ground oatmeal, because I was trying to be a little healthier.
    Yours look absolutely lovely, though… I especially like the use of yogurt and lemon zest to give them a little zip!

  3. Flavia says:

    These are lovely, Annalise! Scones are one of my favorite breakfast treats to bake, but I’ve never used fresh strawberries in them. Yet another delicious recipe to try! I hope you, your husband and John are all doing well (despite the lack of sleep). Can’t wait to see you in July!

  4. Stephanie says:

    Gone are the days where we can try to catch up on sleep on the weekends! I’m sure your adorable baby and these delightful scones more than make up for the lack of sleep! ^_^

  5. Sues says:

    Scones are one of my very favorite baked goods to make! Yours look wonderful; I love adding yogurt to them! Hope you can “catch up” on some missed sleep soon 🙂

  6. I can’t believe John is already a month old! I feel like it was just yesterday when you had your baby!

    And even with the lack of sleep, I’m so amazed as to how you make these amazing scones!

  7. Megan says:

    These look delicious! And I have yogurt that needs to be used up so I may give this a try.
    The lack of sleep is tough, I remember. Hang in there, you will sleep again. Now I can’t get my kids out of bed in the morning.

  8. This looks simply awesome! I am printing out the recipe now!

  9. Colleen says:

    I love your blog, but there is something missing from this recipe. The batter was so dry that it didn’t stick together. I added some milk (maybe a half cup) and an egg, and cooked them for about 22 minutes. They taste was nice, but the texture was much more like a muffin than a scone.

    • Beth says:

      That’s odd, I made these tonight and they came out so wet that I had to (very messily) drop them onto the pan. There was no way I could have shaped the dough to cut it!

      • Daisy says:

        Mine were really wet too. In my case it’s possibly due to the facts that I used homemade plain yogurt, which is not as firm as commercial yogurt and I used thawed frozen strawberries. Next time I think I’ll strain the yogurt a bit and use fresh strawberries, if I can get them.

      • Daisy says:

        Nope, tried it again this morning with commercial yogurt. 1 cup (230 grams, 8 ounces) plain yogurt is just too much.

  10. Dave Thomas says:

    Very very wet. My usual scones are quite stiff. Next time I’ll go with 3/4 cup yogurt. Still eat well. Not so pretty. Lol.

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