Strawberry Yogurt Scones
Incredible strawberry yogurt scones made with greek yogurt for the perfect, tender crumb, fresh strawberries, and drizzled with a simple, light strawberry glaze. These buttery, flaky strawberry scones are melt-in-your-mouth delicious and make the perfect spring and summer brunch treat!
Servings 8 servings
Ingredients
- Dough
- 2 cups (240 grams) all-purpose flour, plus more as needed
- ⅓ cup (67 grams) granulated sugar (or sub coconut sugar)
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons (85 grams) VERY COLD salted butter, diced into ½-inch cubes
- ¾ cup (169 grams) plain whole-milk Greek yogurt
- 4 to 6 tablespoons (60 to 90 grams) milk of choice, as needed, plus 2 tablespoons for brushing
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract*
- Strawberries
- 1 cup (150 grams) diced strawberries
- 1 tablespoon all-purpose flour
- Glaze
- ¼ cup freeze dried strawberries, plus more to garnish
- ¼ cup (28 grams) powdered sugar
- 1-3 tablespoons milk of choice, to thin glaze so that it’s easy to drizzle
Instructions
- Line a baking sheet with parchment paper and set aside.
- Make the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Use a pastry cutter or your fingers to squeeze the butter into the flour mixture until it resembles pea-sized clumps. Keep the ingredients cold; if the butter becomes too soft and warm, freeze the flour and butter mixture for 5 minutes before proceeding.
- In a medium bowl, whisk together the Greek yogurt, 4 tablespoons (60 grams) of the milk, and the vanilla and almond extracts. Make a well in the center of the dry ingredients, then add the wet ingredients and stir until the mixture comes together into a moist, sticky dough. If it is too dry, add another 1 or 2 tablespoons of milk. If it is too wet, add another 1 or 2 tablespoons of flour.
- Add the strawberries: In a medium bowl, toss the strawberries with 1 tablespoon of flour, then add to the scone dough mixture and stir just until evenly distributed into the dough.
- Lightly flour a surface. Turn the dough out and knead it a few times with your hands, until the dough just begins to come together. Gently pat and press the dough into an 8-inch circle, about ¾-inch thick. Cover with plastic wrap and place in the freezer for 15 to 20 minutes or in the fridge for 1 hour.
- Preheat the oven: While the scones are chilling, preheat the oven to 400°F.
- Once ready, cut the dough into 8 wedges and place back onto the prepared baking sheet at least 2 inches apart. Brush the tops of the dough with 2 tablespoons of milk.
- Bake: Bake until the tops are golden brown, 20 to 25 minutes. Allow the scones to cool on the baking sheet for 5 to 10 minutes before serving or transferring to a wire rack to cool completely.
- Make the glaze: add freeze dried strawberries to a small high-powered blender and blend until they are a fine powder. In a small bowl, mix together the powdered sugar, freeze dried strawberry powder, and 1 tablespoon milk. Start with a little bit of milk to thin the glaze, knowing you can always add more to thin if necessary (the consistency should be thick, but you should be able to drizzle it). Drizzle the glaze over the scones, then garnish with extra crushed freeze dried strawberries, if desired. Store covered at room temp for 1-2 days, then transfer to the fridge for up to 5 days.
Notes
*To make nut-free: simply omit the almond extract.