Strawberry Scones
Strawberry Scones made lighter, a wonderful breakfast and a delicious way to use up fresh strawberries!
Strawberry Scones
Can a morning get better than freshly baked strawberry scones topped with strawberry preserves? I love scones because they are easy to make, and not too sweet. They’re perfect for breakfast or even as the base for a strawberry shortcake topped with fresh berries and whipped cream. I’ve made so many variations from Chocolate Chip Buttermilk Scones to Apple Scones with Spiced Glaze and even Blueberry Scones.
Strawberries are in abundance this time of year, and they always make me think of scones. These Strawberry Scones are a delicious way to use up fresh strawberries. For more of my favorite ways to bake with strawberries, try this Strawberry Rhubarb Baked Oatmeal, Strawberry Squares, and Roasted Strawberry Banana Bread.
What is the secret to making good scones?
There are a few tricks to making perfect scones.
- The first is to keep the dough as cold as possible. I use frozen butter and cold buttermilk to make sure the dough doesn’t get too warm.
- Also, make sure not to overwork the dough when you’re mixing it.
- And lastly, when you place the scones on the baking sheet, do not press them down.
How to Make Strawberry Scones from Scratch
First, mix the strawberries with one tablespoon of sugar. Next, mix the flours, remaining sugar, salt, and baking powder, and then grate the frozen butter into the dry ingredients.
Combine the buttermilk and vanilla and slowly stir into the flour. Fold in the strawberries and drop eight large spoonfuls of dough onto a baking sheet. Then, sprinkle with sugar and bake at 400 degrees for 18 minutes.
How to Meal Prep
These scones freeze well and would be perfect for a quick breakfast. Freeze leftovers in a zip-locked bag or reusable container and thaw overnight in the fridge. Reheat in the oven or microwave.
Variations:
- Swap strawberries with blueberries, raspberries, or blackberries.
- If strawberries aren’t in season, use frozen.
- If you want to use only white flour, the points remain the same.
More Healthy Scone Recipes You’ll Love:
- Lemon Cranberry Scones
- Savory Zucchini Asiago Tomato Scones
- Chocolate Chip Buttermilk Scones
- Apple Scones with Spiced Glaze
- Pomegranate Scones
Strawberry Scones
Ingredients
- 1 cup fresh strawberries, cut into small pieces
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar plus 1 tsp for topping
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 cup (half stick) frozen butter
- 3/4 cups 1% light buttermilk, cold
- 1 tsp vanilla
Instructions
- Preheat the oven to 400F.
- Measure out ¼ cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside.
- In a large bowl, mix all the dry ingredients including the remaining sugar.
- Using the large holes of a cheese grater, grate the frozen butter into the flour.
- Mix well with flour.
- In a medium bowl, mix the buttermilk, vanilla.
- Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough.
- Fold in the strawberries.
- Line a cookie sheet with a silicone sheet or parchment paper.
- Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Sprinkle with one teaspoon of sugar. Bake in the center rack 18 minutes.
- Remove and let them cool about 5 minutes before eating.
- Optional: drizzle with glaze if desired by mixing powdered sugar and milk, see https://www.skinnytaste.com/delightful-apple-spiced-scones-with/ for recipe.
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I have been making a lot of meals using your recipes and have not found one bad recipe. I am documenting what I eat daily including sugar. I notice the strawberry and lemon scones do not list the sugar nutrition. Can you provide these for the strawberry and lemon recipes please?
Loved these… maybe a little too much 🙂
I made this a couple weeks ago and I swear the recipe called for one egg and two egg whites… Were they removed or am I losing my mind?
I don’t usually have buttermilk hanging around the house, but I’d love to make them for a casual Saturday or Sunday breakfast. Has anybody tried just using milk, or milk mixed with yogurt? Those we have on hand pretty much all the time.
Nevermind–I read further down in the comments that folks have had success with 1/2 cup greek yogurt plus 1/2 cup skim!
Can you replace almond flour for wheat flour? It is all I have.
Mine came out flat 😣 What might have I done wrong? I’ve never made scones before. Flavor was great so I want to give it another go.Â
Made these today but substituted strawberries for apple (strawberries are quite expensive in Australia at the moment and I had apples). Also used Natvia in place of sugar. Using as a snack so I made 12 @ 45 calories each. Very nice and I will definitely make them again.
Wow these look delicious!! Making them tonight can’t wait to report on how they turn out.
Could you make these with gluten free flour?
If using frozen strawberries should I thaw them? Want to make them this weekend. Thanks for all the great recipes.
Would I need to make any adjustments if I’m using 2 c of gluten free flour blend?
Can you freeze them
Has anyone tried using this recipe with a scone pan? (Regular or mini)? Or even a muffin pan? Wondering if the amount of batter needed per scone would bake through if I went that route. Thanks!
I made these this morning and they are outstanding! I decided to post this comment because I ran into an issue with the recipe and I saw that someone else had posted the same question some time ago.
The recipe calls for 1/4 cup sugar (I used 1/8 cup Truvia) and you mix 1 tbsp (1/2 tbsp Truvia) of the sugar with the strawberries. In was somewhat unclear if you were to mix the rest of the sugar (3 tbsp or 1 1/2 tbsp Truvia) with the flour or if what you mix with the strawberries was extra. I decided to go with my instinct so I mixed 1/2 tbsp. Truvia with the strawberries and put the remaining (1 1/2 tbsp) in with the flour mixture. As for the extra listed for topping I did just that and sprinkled 1/2 tsp Truvia evenly on the tops before baking. The recipe turned out fantastic! Plus since I used Truvia (which I sub for just about every recipe that calls for sugar) I was able to get the calorie count to 189. I highly recommend!
Oh yes, I will fix that!
The sweetness in the strawberries is perfect for these low fat scones! My husband and I devoured the entire batch in just a couple of days.
Hi! Making these now and I noticed on your other scone recipes they call for an egg but this one doesn’t. Is there a difference? Thank you!
I am very confused about the quantity of butter – is it 1/2 stick? How many tablespoons?
1/4 cup is a half stick of butter. It’s written weird, but yeah, they mean the same thing. That caught my attention too. I’m making these this week so hopefully it’s all good.
Yum! Â I halved the recipe and still got 5 decent sized scones. Used the base recipe and replaced the strawberries with cinnamon chips and added a touch of cinnamon to the flour. Â They were outstanding! Â Will keep this recipe to make again and again. Â As always, thank you Gina for the amazing recipes!
These are so yummy and simple to make. Love the drop style. Usually use a scoop to make them a bit more uniform. Always a crowd favorite!Â
We love these! The fella says they are way better than any coffee shop/bakery ones he has had! Thanks for all the great recipes 🙂
Do you think you could use half strawberry and half rhubarb? Have you tried?
Just made these. Roasted half the strawberries and yum!Â
Made these for breakfast this morning; so delish! Â In future, to add some morning, will sprinkle sliced almonds on the top before baking.
Think the batter is so light and tasty that it could be use in lieu of shortbread w/fresh fruits and whipped topping/ice cream.
These scones were delicious! Very easy recipe for that not so great baker like myself:) Thank  you!Â
I wasn’t really sure how to store them, so I put them in an airtight plastic container on the counter. Big mistake as they tasted a bit wet the next morning. I bet this is a great skinny base to use with other fruit!Â
I had excess strawberries and decided to try this recipe. OMG YUM YUM YUM!!!! Gina, I am not a great cook (baking is more my expertise). Every recipe I have made from your site has been easy to follow and absolutely delicious. Thank you for sharing your passion for food!!
Thank you! That means a lot to me to hear!
I absolutely love these scones! They freeze well too, I just sat them out overnight to thaw and then warmed them in the oven in the morning. So delicious!
Is the amount of buttermilk enough to make the batter moist? Mine was not very moist, and I didn't want to work the batter too much. Please advise! Am I doing something wrong?
Love these scones, making them for the second time today, and I feel good about eating a "guilty" pleasure food! Great blog! Love it!
is there a trick to making sure that all of the batter is moist before putting them on the cookie sheet? I didn't want to overwork it but then I had some lingering dry ingredients that didn't stick to the rest and when i was spooning them out they were kind of falling apart because they weren't sticking together well. Is that normal?
So do you consider the sugar a dry ingredient? Typically it is considered a wet ingredient because it dissolves so well. And when do you top with the additional 1 tsp sugar? Also, does the 1 Tbsp that gets sprinkled on the berries come out of the 1/4 cup?
Seems like you're missing a step or two here and it's making the recipe hard to follow.
I love these scones. My husband does too. Can I freeze them?
I froze them. They were perfect. I also tried the blueberry scones. I've been bringing them to friends. They are a huge hit!
Thank you, Gina
Made these this morning, delish! Wasn't sure how it would bake as it looked a little dry. It came out great! I did not have wheat flour so I used all white flour. Would make it again!
Hubby brought home a bunch of strawberries the other day, and I'm so glad he did. Made these this morning. Delish!!
They smell AMAZING while baking! Hope I can wait the 5 minutes for them to cool! 🙂
I have made this recipe half a dozen times and am still obsessed. I LOVE scones and am so happy to find a recipe that satisfies my cravings for them but without all the calories. Like many of the other commentators, I could eat the entire batch myself. I'm constantly looking up recipes on your blog and have to say it's one of the few (and by few I mean only one) I refer to often for recipe ideas. You inspire me to cook/bake more! Thanks again!
I've never made scones before and gave these a shot today. As they don't look as wonderful as your pictures (the dough didn't stick together very well!), they sure taste great!
I don't think I should have made these when it was so hot out, even if it was cool in my house. The dough was very dry and didn't stick together at all. The blueberry ones I made a few months ago came out better than these. I'm going to try again tomorrow. I have more strawberries and buttermilk!
Have recently stumbled across your site after a lady from work passed along your recipe for Asian Peanut Noodles and Chicken, which was awesome. Tried these strawberry scones tonight and they were great. Even picky husband said "I like them". He's not big on trying 'diet' recipes. Can't wait to try them with blueberries. Thank you so much for sharing your recipes. They are wonderful and I can't wait to try more.
Thanks so much for this recipe! Just made mine with blueberries and used all whole wheat flour and they are SO good! Enjoying mine with some Devon cream as an indulgence today! Thanks again Gina! Love your site!
Sooooo good! I thought my dough was probably too wet because some juice had come from the strawberries but they turned out amazing! Thanks for this recipe and the awesome website!
Instead of buttermilk, I used 1/2 c of greek yogurt and a 1/2 c of nonfat milk. Gives the scones a bigger protein hit. I also made a batch with blueberries…yum!!
AWESOME!!!!!!! thanks for the great recipe, my DH has eaten 3 already, won't last long here.
Just make your own buttermilk from 1% milk. It is easy!
Ingredients:
* Milk (just under one cup)
* 1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Just made these and had one right out of the oven with strawberry preserves on top. Heavenly! Thanks for another fantastic recipe and all of your hard work and devotion to healthy eating. I, too, did the skim milk and lemon juice sub for the buttermilk and when I put it in the recipe builder, the new pp value is 5 per scone if you make 8 scones. Yummo! Erin Hartman
Delicious! I've been making scones for years, the grating of the butter is a terrific idea, as you don't overwork the dough. Will try these again with different fruit!
Tip: Buy Buttermilk Powder. It is low in fat and keeps in the refrigerator for months. Just add the correct amount to your dry ingredients and add the correct amount of water in place of buttermilk~works great!
Yes, the sugar would be considered dry ingredients, sorry for the confusion.
I have a question about the sugar…
in the ingredients list it says 1/4 cup plus 1 tsp of sugar
then in the directions it says to mix in 1 tbsp with the strawberries….does the rest go into the bowl with the dry ingredients?
I'm SO excited to make these! =)
These look delicious but based on the FABULOUS reviews I think I'll freeze half of them right away 😉 Also – I bet dried cranberries or dried cherries would be delicious as well!
Would it be possible to replace the frozen butter with reduced-fat butter spread? Has anyone tried that?
Did you ever try it? Would like to know. What about liquid imitation butter flavor?
These were great! I made half the recipe because it's just my husband and me here at home. I had strawberries and 1% buttermilk to use up, so this was the perfect recipe. Just a note, 4 Points for each is the "old" Points. I plugged the recipe into the Recipe Builder and I came up with 6 PointPlus each.
As per usual, AMAZING recipe! I find the scones I buy in most cafes are on the dry side, but these came out fluffy and moist. Excuse my while I have another…
I made these last night and they are soooo good!! I also did the lemon juice/1% milk trick (instead of buttermilk) and it worked out fine. I ended up with 9 instead of 8 scones…would that change the points value at all or should I still count it as 4? They just seemed like they would be HUGE, so that's why I made the 9. They were plenty big!
Or you can make a half batch!
Gina, I made these on Saturday and only one made it to Sunday. They are simply amazing! I cannot believe how yummy they are. Next time, I'm making them and sending some to work with my husband to share. I can't afford to eat the whole batch! 🙂
ABSOLUTELY!
Gina,
Do you think that frozen blueberries would work?? That's all I have and fresh really isn't in season.
Thanks!
That could be a problem!
These were AMAZING. Only problem? I can't stop eating them!!
Sure, why not!
Could I use mango instead strawberries for this recipe? I just bought some and thought it would be nice to make scones.
I just have to say I am eating one these as I write this. It is so yummy I used splenda instead of sugar. So good moist and delicious!
These are excellent!! I topped with Kirkland brand organic strawberry preserves. Yum!! Thanks so much for another fabulous recipe!
I love all the adjustments, adding cherries sounds great! These are very easy to make. I am not much of a baker, so when I do bake, trust me, it won't be complicated!! Happy you all like them!!
Okay, I've never, ever baked anything from scratch in my life, so I was a little nervous about trying, but these looked so good and sounded so easy. I just had one, hot out of the oven, and they're fabulous. Moist and flavorful and all-around yummy. Thanks so much!
Deanna
I made these yesterday and I almost ate them all!! Made 8 and shared two with the neighbors and one for my husband. Hey, he had a big meal lol. I ate the rest today ~ They are that good!
I just made these using cherries instead, as I had ran out of strawberries. Used splenda in place of sugar and they turned out great. I managed to get 9 scones instead of 8. Very generous portion and it also lowers the points by a little. Thanks Gina, I check your site everyday for new recipes!!
I just bought fresh strawberries! I am going to be making this today or manana latest. I wonder if these freeze well? Gina, I have been visiting your site for a week now and I keep checking out your fantastic recipes. I have made 3 already and I am happy I can lose weight doing them. Eres increible!! 😉
Oh, and I got 10 good sized scones instead of 8. That's why they're 3 pts instead of 4.
Thanks Gina for a great recipe! I made it tonight with some modifications: I used Splenda instead of sugar, made my own mock buttermilk with skim milk and lemon juice, and used fresh cherries (b/c that's what's in season here) instead of strawberries. The changes made the scones 3 WW points each and boy are they delicious!
Made these last night!!
turned out great!
I used skim milk and added 1 tbsp of Vinegar… because I didnt have buttermilk. worked out well
Thanks Gina!
Love your recipes, I check your site everyday
Thank you for all the fantastic yummy recipes.
You make following Weight Watchers tons easier… Your blog rocks!!!!!!
Oh my goodness, these are fantastic. Just made them and had one warm out of the oven. I love your recipes, I use them all the time. My husband never used to like diet food, but he has loved everything I have made from your website. He lost 40lbs too. Thank you Gina!!
I just put some in the oven but mine didn't look as moist as yours…what did I do wrong?
Baking low fat is not easy, I wouldn't use less butter personally. This is already using less than what would normally be called for.
Is there anything that can be substituted for some of the butter to help reduce the fat?
Butter can be replaced with unsweetened applesauce.
@veronica- yes, Splenda would work fine.
@wwfoodie- these are not very sweet so you may want to add a little more. Or serve it with blackberry preserves.
Beautiful! The strawberries are already a little sad here in the south, maybe I'll substitute the lovely blackberries that are starting to show up. If I do that I might add some crystallized ginger and a little lemon zest as well. Do you think the sugar amounts would still be right for the tarter berry?
Hi Gina, just wondering if splenda would work?
You can make buttermilk by adding 1 Tablespoon of either lemon juice or vinegar. I use lemon juice.
Perfect with a cup of tea! I've started using whole wheat pastry flour and really like the results.
I LOVE your WW recipes! Thank you! You have made my "return" back to WW so much more enjoyable thanks to your site!
Yum.smile.
mm, looks good!
MMMM! Thanks for sharing!
Gina, do I have to use buttermilk? I don't want to buy a whole container for just 3/4 cup. I always have 1% milk on hand. I would love to try this recipe this week.
Just "make" buttermilk: 1cup milk + 1tsp lemon juice or vinegar. 🙂
Always make my own. Â Add 1 teaspoon vinegar to 1 cup milk. Works great.
mmm yum! I'm afraid to bake anything lately, can you send me one? LOL 🙂
Beautiful!!!!!!! I can't wait to try these. 🙂
Yum! I absolutely adore scones. 🙂