Lighter strawberry scones, a wonderful breakfast and a delicious way to use fresh strawberries!
Can a morning be better than freshly baked strawberry scones 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 cake with fresh berries and whipped cream. I’ve made so many variations of Chocolate Chip Buttermilk Scones, Apple Scones with Spiced Glaze, and even Blueberry Scones.
Strawberries are plentiful this time of year and I always think of scones. These strawberry scones are a delicious way to use fresh strawberries. For more of my favorite ways to bake with strawberries, try these Strawberry Rhubarb Baked Oatmeal, Strawberry Squares, and Toasted Strawberry Banana Bread.
What’s the secret of good scones?
There are a few tricks you can use to make perfect scones.
- The first is to keep the batter as cold as possible. I use frozen butter and cold buttermilk so the batter doesn’t get too warm.
- Also, be careful not to overwork the dough as you mix it.
- Finally, when you place the scones on the baking sheet, don’t press them down.
How to make strawberry scones from scratch
First mix the strawberries with a tablespoon of sugar. Next, mix the flour, remaining sugar, salt and baking powder and rub the frozen butter into the dry ingredients.
Mix the buttermilk and vanilla and stir slowly into the flour. Fold in the strawberries and place eight large spoons of batter on a baking sheet. Then sprinkle with sugar and bake at 400 degrees for 18 minutes.
Preparation of meals
These scones freeze well and are perfect for a quick breakfast. Freeze leftovers in a zippered bag or reusable container and thaw in the refrigerator overnight. Warm up in the oven or microwave.
- Swap strawberries for blueberries, raspberries or blackberries.
- If strawberries are out of season, use frozen ones.
- If you only want to use white flour, the points stay the same.
More Healthy Scone Recipes You’ll Love:
Preparation time: 30th Minutes
Cooking time: 20th Minutes
Total time: 50 Minutes
Strawberry scones made easier, a wonderful breakfast and a delicious way to use fresh summer strawberries!
- 1 Cup fresh strawberries, cut into small pieces
- 1 Cup All-purpose flour
- 1 Cup Whole wheat flour
- 1/4 Cup Sugar plus 1 teaspoon for sprinkling
- 1/4 teaspoon Salt-
- 2 teaspoon baking powder
- 1/4 Cup (half a stick) of frozen butter
- 3/4 cups 1% light buttermilk, cold
- 1 teaspoon vanilla
Preheat the oven to 400F.
Measure off ¼ cup of sugar and remove 1 tbsp. Mix the strawberries with 1 tablespoon of sugar and set aside.
In a large bowl, mix all of the dry ingredients, including the remaining sugar.
Use the large holes of a cheese grater to rub the frozen butter into the flour.
Mix well with flour.
Mix the buttermilk and vanilla in a medium bowl.
Using a fork, slowly stir the wet ingredients into the dry ingredients until the entire mixture is moistened. Do not overwork the dough.
Fold in the strawberries.
Line a baking sheet with a silicone sheet or parchment paper.
Drop 8 equally sized spoons on the baking sheet (to avoid hard scones, do not squeeze or compress). Sprinkle with a teaspoon of sugar. Bake on the middle rack for 18 minutes.
Take out and let cool about 5 minutes before eating.
Optional: drizzle with icing if you like by 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, Fat: 6.5G, Fiber: 2.5G
Blue Smart Points: 8th
Green smart points: 8th
Purple Smart Points: 8th
Points +: 5
Keywords: Scones, strawberry scones