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Strawberry Yogurt Scones

Print Recipe
Soft scones studded with fresh strawberries.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones
Calories 268
Author Annalise

Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon baking soda (3 grams)
  • ½ teaspoon salt (2 grams)
  • ¼ cup granulated sugar (50 grams)
  • Zest of 1 lemon
  • cup unsalted butter , cold and cut into cubes (75 grams)
  • 1 cup plain yogurt (230 grams, 8 ounces)
  • 1 cup strawberries , sliced (160 grams)
  • 1 egg , lightly beaten for egg wash
  • Juice of 1 lemon
  • ½ cup powdered sugar , sifted (70 grams)

Instructions

  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • 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.
  • 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.
  • Bake until golden brown, about 15-18 minutes. Let cool on a wire rack.
  • Make a glaze by combining the lemon juice and powdered sugar. Drizzle on the cooled scones.
  • Scones are best the day they are made, but will keep in an air tight container at room temperature for up to 2 days.

Nutrition

Calories: 268kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 307mg | Potassium: 167mg | Fiber: 1g | Sugar: 16g | Vitamin A: 296IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg