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Delicious strawberry Greek yogurt scones on a wooden table

Strawberry Greek Yogurt Scones

Deliciously tender scones made with fresh strawberries and Greek yogurt, perfect for breakfast or as an afternoon snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 6 tbsp cold unsalted butter, cubed Make sure the butter is cold for flaky scones.
  • 1 cup Greek yogurt (plain, full-fat) You can use non-fat, but scones may be less rich.
  • 1 large egg
  • 1 tsp vanilla extract Optional: Add lemon zest for extra flavor.
  • 2 tbsp milk (for brushing)
Fruits
  • 1 cup fresh strawberries, chopped Fresh strawberries work best; thaw and drain frozen ones.
Optional Topping
  • to taste tbsp coarse sugar for sprinkling Optional topping for added sweetness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk the Greek yogurt, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and mix until combined.
  6. Fold in the chopped strawberries carefully.
Baking
  1. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
  2. Cut the dough into 8 wedges and place them on the prepared baking sheet.
  3. Brush each scone with milk and sprinkle with coarse sugar if desired.
  4. Bake for 15-18 minutes, or until golden brown and a toothpick comes out clean.
  5. Allow to cool slightly before serving.

Notes

These scones are best enjoyed warm with butter, tea, or coffee. For a twist, add a drizzle of honey or serve with whipped cream. Store scones in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. Freeze for up to 3 months; thaw at room temperature or reheat in the oven.