Strawberry Yogurt Scones

Ever since Callen was born I haven’t had the time to create new recipes, stage and take pictures, edit pictures, and then blog. Honestly, I do good sometimes to get dinner on the table. 4 o’clock comes really quickly sometimes and I have nothing planned for dinner.

But lately I’ve been itching to cook new recipes. I’m getting excited all over again to bake new things, but that only means more exercise… oh wait, I gotta start exercising first.

It’s like Julia Child use to say…

“The only time to eat diet food is while you’re waiting for the steak to cook.”
– Julia Child

Now that’s how I feel about diet food.

Strawberry Yogurt Scones

These scones may not be on the healthy side but they are really good. Made with yogurt, no eggs and only 3/4 of a stick of butter. Now you decide how much glaze you put on each scone. Me, well, I didn’t hold back. :)

One scone really does fill you up. I gave three to my dad since my hubby won’t even try them. My dad loved them.

You can make the scones smaller if you’d like. Just watch your bake time.

I hope everyone has a safe and happy Memorial Day weekend. Do you plan on cooking out? We are, I can’t wait!


Strawberry Yogurt Scones

Serves: 8


2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup sugar

1/3 cup unsalted butter, cold and cut into cubes

1 cup (8 ounces) plain yogurt

1 cup strawberries, sliced

2 – 4 tablespoons lemon juice + 1/2 tsp

1/4 – 1/2 cup  powdered sugar


Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

In a large bowl, combine the flour, baking powder, soda, salt, sugar and 1/2 tsp lemon juice. 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 spoon gently until just combined. Do not over mix.

Bring the mixture together into a ball with your hands (sprinkle more flour if needed) and on a lightly floured surface pat into a square 2 inches thick. Cut into 8 triangular scones. Place on prepared sheet pan.

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. Add more sugar or juice depending on the thickness you like.

Scones are best the day they are made, but will keep in an airtight container (without glaze) at room temperature for up to 2 days.


Recipe Adapted from Completely Delicious

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