Yield: 8 servings
5 from 3 votes

Low Fat Strawberry Scones

Course: Breakfast, Brunch
Cuisine: American


  • 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 half stick cup frozen butter
  • 3/4 cups 1% light buttermilk (cold)
  • 1 tsp vanilla


  • Preheat the oven to 400°.
  • Mix strawberries with 1 tbsp of sugar and set aside.
  • In a large bowl, mix all the dry ingredients.
  • 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 Silpat, or parchment paper.
  • Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
  • Bake in the center rack 18 minutes.
  • Remove and let them cool about 5 minutes before eating.


Serving: 1scone, Calories: 201.1kcal, Carbohydrates: 32.2g, Protein: 4.5g, Fat: 6.5g, Fiber: 2.7g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Points +: 5