Ingredients

For the Scones

• 2½ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon ground cinnamon (optional)
• ½ cup cold unsalted butter, cut into small cubes
• ¾ cup plain Greek yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest
• 1 cup fresh strawberries, diced
• 2 tablespoons milk (if needed)

For the Egg Wash

• 1 egg
• 1 tablespoon milk

For the Vanilla Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Optional Toppings

• Extra diced strawberries
• Coarse sugar
• Sliced almonds
• Lemon zest
• Powdered sugar
• White chocolate drizzle

Equipment

• Large mixing bowl
• Medium mixing bowl
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Pastry brush
• Cooling rack

Instructions

Step 1: Prepare the Oven

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Cinnamon (if using)

Mix until evenly combined.

Step 3: Cut in the Butter

Add the cold butter cubes to the flour mixture.

Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Step 4: Prepare the Wet Ingredients

In a separate bowl, whisk together:

• Greek yogurt
• Egg
• Vanilla extract
• Lemon zest

Mix until smooth.

Step 5: Make the Dough

Pour the wet ingredients into the dry ingredients.

Stir gently until the dough just begins to come together.

Fold in the diced strawberries carefully to avoid crushing them.

If the dough feels dry, add the milk one tablespoon at a time until it holds together.

Do not overmix.

Step 6: Shape the Scones

Transfer the dough to a lightly floured surface.

Gently shape it into a 1-inch-thick circle, about 8 inches in diameter.

Cut into 8 equal wedges using a sharp knife or bench scraper.

Arrange the scones on the prepared baking sheet, leaving space between each one.

Step 7: Brush with Egg Wash

Whisk together the egg and milk.

Brush the tops of the scones with the egg wash.

Sprinkle with coarse sugar if desired.

Step 8: Bake

Bake for 18–22 minutes, or until the tops are lightly golden and the edges are crisp.

Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 9: Make the Vanilla Glaze

In a small bowl, whisk together:

• Powdered sugar
• Milk
• Vanilla extract

Mix until smooth.

Drizzle the glaze over the cooled scones.

Step 10: Serve

Serve warm or at room temperature.

Enjoy with butter, strawberry jam, clotted cream, or a cup of coffee or tea.

Serving Suggestions

Strawberry Yogurt Scones pair perfectly with:

• Fresh strawberries
• Greek yogurt
• Whipped cream
• Strawberry jam
• Lemon curd
• Honey
• Butter
• Coffee
• Earl Grey tea
• Herbal tea
• Fresh orange juice

Tips for the Best Strawberry Yogurt Scones

• Keep the butter cold to create flaky, tender layers.
• Pat the diced strawberries dry to prevent excess moisture.
• Handle the dough as little as possible to keep the scones light.
• Do not overmix, or the scones may become dense.
• Chill the shaped scones for 10–15 minutes before baking for better rise.
• Brush with egg wash for a shiny, golden finish.
• Allow the scones to cool slightly before glazing to prevent the glaze from melting completely.

Recipe Variations

Mixed Berry Yogurt Scones

Replace half of the strawberries with blueberries or raspberries.

Lemon Strawberry Scones

Increase the lemon zest and add 1 tablespoon of fresh lemon juice for a brighter citrus flavor.

White Chocolate Strawberry Scones

Fold in ½ cup white chocolate chips for a sweeter treat.

Chocolate Chip Strawberry Scones

Add mini semi-sweet chocolate chips for a rich chocolate twist.

Almond Strawberry Scones

Mix in sliced almonds and replace the vanilla extract with almond extract.

Whole Wheat Strawberry Scones

Replace half of the all-purpose flour with whole wheat flour for added fiber and a heartier texture.

Gluten-Free Strawberry Scones

Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour for a gluten-free version.

Storage

Store leftover Strawberry Yogurt Scones in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days.

Reheat in a 300°F (150°C) oven for 5–8 minutes or microwave for 10–15 seconds before serving.

To freeze, wrap each scone individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature and warm before serving for the best flavor and texture.