Strawberry Yogurt Scones
Greek yogurt is the secret ingredient to these soft and tender strawberry scones studded with bits of fresh strawberries and finished with a simple strawberry jam glaze. They’re perfect for breakfast, brunch or a sweet treat anytime!
Biscuits and scones have been one of my favorite things to bake for over 20 years. They’re delicious and impressive, but also really quick and easy enough for anyone to bake. And these strawberry yogurt scones will be the recipe I reach for all spring and summer long!
Greek yogurt makes them extra soft and almost cake-like, fresh strawberries add little bursts of flavor, and a strawberry glaze on top really makes the berry flavor pop.
Fair warning, these fresh strawberry scones may ruin you for all other recipes. You won’t believe the smell when you pull them from the oven, or all of that fresh summer flavor in every single bite. They’re incredible!
Why these fresh strawberry scones are special
- Made with Greek yogurt so they’re extra soft and tender.
- Fresh strawberries in the dough and strawberry jam in the glaze means BIG strawberry flavor.
- Easy enough for any home baker.
- Impressive and beautiful, like they came from a bakery.
- Perfect for a weekend baking project, brunches, or special occasions and holidays like Easter, Mother’s Day, etc.
New and improved recipe!
This strawberry scone recipe was first shared in 2012 and updated in 2026 to fix sticky dough issues. Now, the dough shapes easily, the strawberries are smaller for more flavor in every bite, and the new simple strawberry jam glaze brings it all together perfectly. I can guarantee that this recipe is a 5-star winner!
Ingredients you’ll need
- Fresh strawberries: Dice into small 1/4-1/2-inch pieces so they disperse better into the dough. (I don’t recommend using frozen strawberries.)
- All-purpose flour: Use the spoon and level method or a kitchen scale to measure flour correctly.
- Granulated sugar
- Baking powder, baking soda and salt
- Vanilla extract
- Lemon zest and juice: The zest brightens up the scones, and the juice is for the easy glaze.
- Cold butter: I prefer the extra flavor of salted butter, but unsalted butter is fine too.
- Greek yogurt: Use plain, full-fat yogurt, for a tangy flavor that balance the sweetness. Its natural acidity also helps the scones rise and keeps them ultra soft and tender (More so than heavy cream or buttermilk).
- Egg: Used to help bind the scone dough, and an extra egg can be used in an egg wash to help scones brown in the oven.
- Powdered sugar
- Strawberry jam: Gives the glaze a lovely pink hue and bumps up the strawberry flavor even more.
How to make strawberry yogurt scones
Recipe tips
- Keep butter and yogurt cold for tallest rise and tender scones. We want small pieces of cold butter to create pockets of steam in the oven to create rise and a soft texture.
- If the dough feels too sticky, don’t fret! The yogurt makes this dough stickier than most. Add a sprinkle of flour as needed— to your countertop, to the top of the dough while shaping, and even to your fingers and that should help.
- Freeze the dough before baking: This step isn’t required, but highly recommended! Getting everything super cold before it hits the oven will boost rise even more, and freezing for 15-30 minutes can make a big difference.
- Using other berries or fruit: I haven’t tested it, but I think you can use raspberries, blueberries or blackberries with this recipe. Chop berries that are really large, otherwise leave whole. Adjust the glaze to match.
- Substitute full-fat sour cream for yogurt, if desired.
Make ahead instructions
The freezer is your friend when it comes to making these strawberry yogurt scones ahead of time! If you plan to bake the scone within 24-48 hours of making the dough, freeze directly on a prepared baking sheet covered with plastic wrap. If prepping farther out, store scones in an airtight ziplock bag. Either way, bake straight from frozen.
More scone recipes
Strawberry Yogurt Scones
Greek yogurt is the secret ingredient to these soft and tender strawberry scones studded with bits of fresh strawberries and finished with a simple strawberry jam glaze. They’re perfect for breakfast, brunch or a sweet treat anytime!
Ingredients
For strawberry scones:
- 2 cups (260 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon lemon zest (from 1 lemon)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon (grams) butter , cold and cut into cubes
- ¾ cup (195 grams) Greek yogurt (full-fat, plain)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (170 grams) chopped strawberries , ¼-½-inch dice
- Egg wash , made from 1 egg whisked with 1 tablespoon of water (optional)
For strawberry glaze:
- ½ cup (56 grams) powdered sugar
- 1 tablespoon Fresh lemon juice , plus more as needed
- 1 tablespoon strawberry jam or preserves
Instructions
- Preheat oven to 400°F. Line a quarter or half sheet pan with parchment paper.
Make the dough:
- In a large bowl, combine the flour, sugar, lemon zest, baking powder, soda, and salt. 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. 2 cups (260 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 1 tablespoon lemon zest, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 6 tablespoon (grams) butter
- In a separate bowl, whisk yogurt with egg and vanilla. Add to the dry ingredients and mix with a spoon or spatula until the dough starts to come together. Sprinkle strawberries over the mixture and gently fold everything together. (Do not over mix, it will still be quite loose at this point.)¾ cup (195 grams) Greek yogurt, 1 large egg, 1 teaspoon vanilla extract, 1 cup (170 grams) chopped strawberries
Shape the scones:
- Dump the shaggy mixture onto a well-floured counter and begin working it with your hands. It'll be quite sticky, so flour your hands and the dough as needed. Fold the mixture together until it holds, then use the bench scraper or knife to cut into 4 pieces.
- Stack those pieces on top of each other and pat or roll back down again. Repeat this 1 more time (This helps create flaky layers).
- Pat or roll into a square 1 ½ inches thick. Cut into 4 squares, then cut each square into 2 wedges, creating 8 scones total. Place on prepared sheet pan. (Placing them closer together or using a smaller pan keeps them soft, using a larger pan and spacing them out creates crisper edges.)
- Freeze for 15-30 minutes (recommended), then brush the tops with egg wash.
Bake and add icing:
- Bake until golden brown, about 21-24 minutes. Let cool slightly while you prep the glaze.
- Whisk together powdered sugar, lemon juice, and jam in a small bowl. Add more lemon juice a little at a time to get the right consistency. You want it thick, but so it still pours off a spoon.½ cup (56 grams) powdered sugar, 1 tablespoon Fresh lemon juice, 1 tablespoon strawberry jam or preserves
- Spoon the glaze over the warm scones, letting the glaze drip over the edges some. Let the scones set up for a few minutes before serving.
- Scones are best the day they are made, but will keep in an air tight container at room temperature for up to 2 days.
Calories: 270kcal, Carbohydrates: 42g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 224mg, Potassium: 197mg, Fiber: 1g, Sugar: 17g, Vitamin A: 266IU, Vitamin C: 12mg, Calcium: 76mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
These strawberry yogurt scones sound amazing! I love that Greek yogurt makes them soft and cake-like. The strawberry glaze on top sounds like the perfect finish. Can’t wait to try this recipe for spring brunch!
Scones were very flaky and savory.
Wish I would have read the comments before making. There is something off with this recipe, it comes out waaaayyy too wet. I would cut yogurt to 1/2 cup and then add a little back in if too dry. 1 cup was sopping wet and unmanagable.
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.
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.
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!
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.
Nope, tried it again this morning with commercial yogurt. 1 cup (230 grams, 8 ounces) plain yogurt is just too much.
This looks simply awesome! I am printing out the recipe now!
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.
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!
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 🙂
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! ^_^
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!
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!
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!