Strawberry Scones & Strawberry Frozen Yogurt

I was cooking dinner for some friends who recently had a baby (soooo cute!!) and thought I’d include some dessert as well. So, I know that scones are a breakfast food, but I love them so much that I probably eat them more as snacks and desserts than as breakfast. Also, I’m glad they turned out okay particularly because 1) I tried to make them more healthy-ish and 2) I get really nervous when cooking for other people other than my husband (who always tells me everything is good because he’s the best), so it’s very rare that I’ll try something new when other people are involved.

I didn’t make the cream glaze that the recipe calls for and the scones that went to my friends ended up being topped with a strawberry glaze…but I ran out of strawberries and instead decided to pair ours with strawberry frozen yogurt that I had made the day before. As the weather warms up, I’m looking forward to going strawberry picking!

I’m still working on the look and presentation of my food and I often apologize that my food looks ugly, but hopefully it tastes much better than it looks!

Strawberry Scones

Adapted from this amazing looking recipe

First, I stuck a stick of butter (I used slightly less than one stick) in the freezer to make it very cold (more on why later). Then, I cut the tops off of a package of fresh strawberries and cut them into fourths. I don’t have a strawberry huller, but it looks like it would be fun to use! Then, I mixed together the dry ingredients (flour, salt, baking powder, baking soda, sugar) in a large mixing bowl.


I learned when I was making my pumpkin pie for Thanksgiving a few months ago that your butter should be very cold for things such as pie crusts and scones. The reason for this is that the pieces of butter scattered throughout the dough creates pockets between the flour as the dough bakes, helping with the flakiness of the crust/scone.

I cut my butter into pieces with a knife, but you can also use a grater to grate pieces in. I like to use the food processor to mix the butter and dry ingredients so that my hands don’t warm up the butter and so I don’t get butter all over my hands (win-win!)

After dumping the mixture back into the mixing bowl, I mixed the egg and wet ingredients (milk, heavy cream substitute) in a separate mixing bowl. Instead of heavy cream, I substituted a milk/butter mixture (3/4 cup milk : 1/3 cup butter makes 1 cup of heavy cream substitute). I’ll also note that I used unsweetened almond milk to stand in for the milk – both from the recipe as well as for the heavy cream substitute. The only time I use regular milk is for baking and pasta recipes, but I just didn’t have any this time.

I poured the wet ingredients into the bowl over the dry ingredients, threw in the strawberries, and used my hands to mix it a bit.


I then dumped the whole thing onto a lightly floured surface (to prevent sticking) and kneaded the mixture until it started sticking together. I noticed that this ended up squishing some of the strawberries as some of the pieces would stick out and I would end up squishing them as I kneaded. Next time, I’m going to try cutting smaller pieces (probably eights instead of quarters).

I then formed the mixture into a circle and used my rolling pin to flatten it out (probably another reason some of the strawberries got squished, but wouldn’t really be solved by smaller pieces). I eyeballed it into what seemed like would have been the size of an 8″ or 9″ round pie pan. I then cut it into 8 pieces onto a baking sheet lined with parchment paper, and I brushed the tops with a beaten egg with a dash of water to help with the browning process (I didn’t come close to using the whole egg).


I baked the scones for 18 minutes at 400°F, but I think I’m going to try for maybe a minute or so more next time (or make them a tad bit thinner).

Strawberry Frozen Yogurt

Adapted from this recipe

If you’re interested in the strawberry glaze I made for my friends (which I ran out of strawberries for to make more), all I did was dice up 2-3 strawberries per scone serving, heat it up in a saucepan over the stove until it was bubbly and gooey, added confectioners sugar to taste, and poured it over the scones.

Or, if you’re looking for a cold treat to accompany the scones, you can make this super easy frozen yogurt. I used cup of frozen strawberries, 2 heaping tablespoons of yogurt (I used no-sugar-added vanilla Greek yogurt), 1 tablespoon of honey, and a couple dashes of lemon juice (I didn’t have any fresh lemons). If you want it to be sweeter, you can add sugar, but I don’t like things that are too sweet, so left mine on the tarter side.

My strawberries were fresh ones that we had stored in the freezer, so I had to let them thaw out a little until my food processor could handle them and actually, you know, process. I would recommend a blender if you have a good one (our Ninja blender works really well with frozen fruit), but in this case, I had already dumped all the ingredients into the food processor and didn’t feel like having to do more dishes by pulling out the blender. I blended everything together until it was a smooth consistency and of course taste tested to make sure it was good.

By the way, storing this in the freezer turned it rock solid. I’ve found that storing it in the coldest part of the fridge (in my case, the back of the top shelf) is the best place as it keeps the semi-solid consistency and is ready to eat as soon as I take it out. I plan to make a huge tub of this for the summer!


I scooped a little of the frozen yogurt onto the scones to eat them together. Both are also good eaten separately!

Strawberry Scones

Adapted from this amazing looking recipe

Servings: 8


  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup granulated sugar
  • 1 stick (4 oz) unsalted butter, very cold (stick it in the freezer!), cut into pieces or grated
  • 1 large egg
  • 1/2 cup milk (I used unsweetened almond milk)
  • 2 tbsp heavy cream substitute: 1.5 tbsp milk (unsweetened almond milk) + 2 tsp unsalted butter, melted 
  • 1 cup fresh strawberries, cut into eighths
  • 1 egg, beaten for egg wash with a tsp of water


  1. Preheat oven to 400°F and stick the butter in the freezer
  2. Mix dry ingredients (both kinds of flour, salt, baking powder, baking soda, sugar) in a large mixing bowl and transfer into food processor
  3. Cut the butter into small pieces or grate it into the dry ingredients mixture and very lightly mix until the mixture is coarse and transfer it back in the mixing bowl
  4. In a separate bowl, whisk the egg, milk, and heavy cream substitute
  5. Pour the wet mixture evenly over the dry mixture and mix it a little to combine them all
  6. Add the strawberries and mix a little more
  7. Lightly flour a surface and dump the contents of the bowl onto it
  8. Knead the dough to combine everything (make sure you get all the loose clumps of flour) and form into ~8″ circle, flatten using a rolling pin
  9. Cut the dough into 8 pieces and arrange onto a baking sheet lined with parchment paper
  10. Brush the egg wash on the top of each scone
  11. Bake for 18-19 min at 400°F
  12. Nom nom nom!

Estimated Nutritional Information (per scone): 291 calories; 13g fat; 54.9mg cholesterol; 307.3mg sodium; 159.8mg potassium; 38.2g carbs; 4.7g protein


Strawberry Frozen Yogurt

Adapted from this recipe

Servings: variable depending on how much you eat!


  • 1 cup frozen strawberries (I like fresh strawberries!)
  • 2 heaping tbsp vanilla Greek yogurt (I like Oikos Triple Zero)
  • 1 tbsp honey
  • A few squeezes of lemon juice


  1. Blend all ingredients in a blender (or thaw your strawberries a little bit and use a food processor)
  2. Nom nom nom!
  3. Store in the coldest part of your fridge

Estimated Nutritional Information (for entire recipe): 134 calories; 4g protein; 32g carbs; 4g fiber; 25g sugar; 0g fat; 276mg potassium; 15mg sodium; 1mg cholesterol


2 Comments Add yours

  1. Rice N Dine says:

    Your strawberry food are so appetizing! These looks so good. Thank you for sharing! 🙂


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