Lighter strawberry scones, a wonderful breakfast and a delicious way to use fresh strawberries!
Can a morning be better than freshly baked strawberry scones topped with strawberry jam? I love scones because they are easy to make and not too sweet. They are perfect for breakfast or even as a base for a strawberry shortcake topped with fresh berries and whipped cream. I’ve made so many variations from buttermilk chocolate chip scones to apple scones with spicy frosting and even blueberry scones.
Strawberries are plentiful this time of year and they always remind me of scones. These strawberry scones are a delicious way to use fresh strawberries. For more of my favorite ways to cook with strawberries, try this Strawberry Rhubarb Oatmeal, Strawberry Squares, and Banana and Roasted Strawberry Bread.
What’s the secret to making great scones?
There are a few tips for making the 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 hot.
- Also, be sure not to overwork the dough when mixing it.
- And finally, when you place the scones on the baking sheet, do not press on them.
How to make strawberry scones from scratch
First, mix the strawberries with a tablespoon of sugar. Next, combine the flours, remaining sugar, salt and baking powder, then grate the frozen butter into the dry ingredients.
Mix the buttermilk and vanilla and slowly fold into the flour. Stir in the strawberries and place eight large spoonfuls of dough on a baking sheet. Then sprinkle with sugar and bake at 400 degrees for 18 minutes.
How to prepare meals
These scones freeze well and would be great for a quick breakfast. Freeze leftovers in a zippered bag or reusable container and thaw them overnight in the refrigerator. Reheat in the oven or microwave.
- Substitute blueberries, raspberries or blackberries for the strawberries.
- If the strawberries are out of season, use them frozen.
- If you want to use only white flour, the points remain the same.
More Healthy Scone Recipes You’ll Love:
Low-fat strawberry scones, a delicious breakfast and a delicious way to use fresh summer strawberries!
- 1 Chopped off fresh strawberries, cut into small pieces
- 1 Chopped off all purpose flour
- 1 Chopped off whole wheat flour
- 1/4 Chopped off sugar plus 1 teaspoon for garnish
- 1/4 tea salt
- 2 tea baking powder
- 1/4 cup (half stick) frozen butter
- 3/4 cups 1% light buttermilk, cold
- 1 tea vanilla
Preheat the oven to 400F.
Measure ¼ cup of sugar and remove 1 tsp. Mix the strawberries with 1 tablespoon of sugar and set aside.
In a large bowl, combine 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 the flour.
In a medium bowl, combine buttermilk and vanilla.
Using a fork, slowly stir wet ingredients into dry ingredients, until all mixture is moistened. You should not overwork the dough.
Stir in the strawberries.
Line a baking sheet with a sheet of silicone or parchment paper.
Place 8 large, equal spoonfuls on the baking sheet (to avoid hard scones, do not squeeze or compact). Sprinkle with a teaspoon of sugar. Bake on the center grill for 18 minutes.
Remove them and let them cool for about 5 minutes before eating.
Optional: Drizzle with icing if desired, mixing powdered sugar and milk, see https://www.skinnytaste.com/delightful-apple-spiced-scones-with/ for recipe.
Portion: 1scone, Calories: 201kcal, Carbohydrates: 32g, Protein: 4.5g, Large: 6.5g, Fiber: 2.5g
Blue smart dots: 8
Green smart dots: 8
Purple smart dots: 8
+ Points: 5
Keywords: scones, strawberry scones