These may be my favorite scones that I've made (and I have quite a few scone recipes on here). The fresh strawberries and simple powdered sugar glaze bring a bright sweetness to these soft and cakey scones. We are making them again this Valentine's Day, but they will be even better when strawberry season is in full swing. These fresh strawberry scones are a delicious and nutritious way to start your day with something sweet.
Strawberry Scones with Frozen Strawberries
These fresh strawberry scones can easily use frozen strawberries instead of fresh. In fact, it works even better because the frozen berries help keep the dough cold. If you use frozen strawberries, use sliced or diced frozen strawberries. Whole strawberries could technically work, but they'd be harder to mix in and get even strawberry bites throughout.
If you have strawberries that may go bad soon, you can roughly chop them and put them in the freezer so you can have them on hand next time you want to make this (or a smoothie).
How do I get my scones to rise and be fluffy?
Having cold ingredients is key to getting fluffy scones that rise. Cold ingredients and fresh baking powder. I always keep a stick of butter in my freezer for scones and biscuits. In the past, I actually diced up the butter and froze it, but now I just grate the butter directly into the dough.
Cold butter will create steam and help the biscuits rise. To ensure my scone dough is cold, I pop my scones into the fridge while my oven preheats.
The other way I ensure fluffy scones is by making sure I have fresh self rising flour and baking powder. The acidity in the Greek yogurt reacts with the baking powder causing the dough to rise. While you would traditionally see buttermilk in a biscuit or scone recipe, the Greek yogurt is in here as a substitute for the same reaction.
How to make self-rising flour
Self-rising flour is really easy to make when you don't have any on hand. All you need is all purpose flour, baking powder, and salt. To make self-rising flour yourself, you need 1 cup of all purpose flour, 1 1/4 teaspoon of baking powder, and a pinch of salt.
You'll see that many of my recipes, like my banana pancakes, light biscuits, and pretty much all baked goods call for it. I have not bought self-rising flour in over two years because I can never find it anymore. It is way easier to just make it yourself.
- 2 cups self-rising flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 2 tablespoons frozen butter, grated or cubed
- 1 egg
- 1 cup nonfat Greek Yogurt
- 1 teaspoon vanilla extract
- 1/4 milk (or milk alternative like cashew milk)
- 1 cup strawberries, chopped
- 1/4 cup powdered sugar*
- 1-2 teaspoons milk (or milk alternative)
- In a large bowl, mix self-rising flour, baking powder, sugar, and butter.
- In a separate bowl, whisk your egg, Greek yogurt, vanilla extract, and milk until smooth.
- Fold chopped strawberries into wet mix.
- Pour wet mix into the dry mix and mix until dough is shaggy. You do not want to over mix--there will be some dry crumbles.°
- Pour dough onto a lightly floured surface, pat down and shape into a disk. The disk will be roughly 9 inches wide and 1 inch tall.
- Cut dough into 8 even pieces. Place triangles about 2 inches apart on a baking sheet lined with parchment paper (or sprayed with cooking spray).
- Brush the tops with milk or give the tops a spritz of cooking spray or melted butter. Refrigerate scones until the oven is preheated.
- Bake for 20-25 minutes at 400°F until the tops are golden.
- Allow scones to cool completely. Mix powdered sugar and milk to make the glaze. Drizzle over scones using a fork.
This glaze is delicious and you can easily add more. To double or triple the glaze, add milk 1 teaspoon at a time and mix to check consistency. You want it thick and drizzle-able.
For those that track points on the Weight Watchers app, click this link to add to your app.
Serving Size:1 scone
Amount Per Serving: Calories: 215Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 24mgSodium: 607mgCarbohydrates: 38gNet Carbohydrates: 37gFiber: 1gSugar: 13gProtein: 12g