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Strawberry Yoghurt Scones recipe

Strawberry Yoghurt Scones recipe

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  • Recipes
  • Dish type
  • Bread
  • Scones

A delectable variation on the traditional scone. A helpful tip is to use a good quality yoghurt with plenty of fruit bits in it.

Bryan the baker

40 people made this

IngredientsServes: 6

  • 225g (8 oz) plain flour
  • 2 dessertspoons baking powder
  • 50g (2 oz) butter
  • 125g (4 oz) strawberry yoghurt
  • 2 tablespoons full-fat milk, or as needed

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 220 C / Gas mark 7.
  2. Sift the flour and baking powder into a large bowl. Using your fingers, rub in the butter until the mixture resembles a crumbly texture. Add the yoghurt all at once and mix briefly to form a soft dough.
  3. On a lightly floured surface, roll the dough out to 2 to 3cm (1 in) in thickness. Dip a 5cm (2 in) round cutter into some flour and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 5cm apart onto baking trays. Brush tops with milk.
  4. Bake in the preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (32)

Used different ingredients.I added 100g of caster sugar to make them sweeter.-23 Dec 2009

They have a sort of mild taste but with a hint of strawberry yoghurt. I loved them and would definetly recommend them to a friend. Very easy to make-23 Dec 2009

This is a great recipe! You could even vary the yogurt flavour for a change! I think cherry would be great! Either way, they won't be around for long! Lovely recipe. Thank you.-29 Nov 2010

Strawberry Scones

You’ll love these simply delicious Strawberry Scones with a sweet sugared glaze on top. These scones have crisp and crusty exteriors, with flaky and soft interiors, and bursts of sweet strawberry bites throughout. These sweet and buttery scones are made with a secret ingredient that makes them supremely moist and flavorful — Greek yogurt!

Strawberry-Yogurt Popsicles

Yield Makes 6 popsicles (3-ounce molds)

  • alcohol-free
  • egg-free
  • kidney-friendly
  • peanut-free
  • low-potassium
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • low-sodium
  • red-meat-free
  • fish-free
  • vegetarian
  • shellfish-free
  • no-oil-added
  • soy-free
  • wheat-free
  • Calories 120
  • Fat 2.9 g (4.5%)
  • Saturated 1.7 g (8.3%)
  • Carbs 21.1 g (7.0%)
  • Fiber 1.8 g (7.2%)
  • Sugars 18.5 g
  • Protein 4.2 g (8.4%)
  • Sodium 24.2 mg (1.0%)


fresh strawberries, hulled and roughly chopped


Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.

Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.

Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.

Recipe Notes

You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.

For harder fruits, like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.

This recipe has been updated — first published June 2008.

Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.

Afternoon tea strawberry scones

190ml Chobani Strawberry Yoghurt
200g All-Purpose flour, plus extra for dusting work surface
50g Sugar plus 25g for sprinkling
2 tsp Baking powder
½ tsp Bicarbonate of soda
¼ tsp Salt
60g Unsalted butter, cubed
250ml Chopped, fresh strawberries

&bullPreheat oven to 200°C. In a large bowl, whisk together flour, 50 g sugar, baking powder, bicarbonate of soda and salt. Add butter and using a pastry cutter or your fingers, cut butter into flour mixture until it resembles a coarse cornmeal.
&bullStir in strawberries, then gently incorporate Chobani, taking care not to over mix.
&bullTurn dough onto a heavily floured work surface. Fold dough on top of itself to knead, 3-4 turns, then pat into 4-cm thick rectangle. Fold rectangle into thirds and shape into 2.5-cm thick circle. Cut into 8 wedges.
&bullArrange wedges on parchment paper-lined baking sheet and sprinkle tops of scones with remaining 25g sugar. Bake until golden brown, 12-15 minutes. Cool on a wire rack before serving.

Feb 14 Almond and oat scones with coconut yoghurt and strawberry chia jam

If someone would ask me what my perfect weekend morning would look like I would probably mention these. It's something special with freshly baked bread, I think is has something to do both with the love someone out in to it, the taste, the texture AND the lovely smell it gives to the whole kitchen - and even apartment if you have a quite small place like myself.

Anyway, before you scroll down and start tossing ingredients together I just want to write that except from serving the scones with coconut yoghurt and strawberry chia jam as I did here, they are also very delicious served with savoury toppings, such as avocado and sprouts! Well, that's all, let's bake!

Strawberry Honey Yogurt Scones


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup diced strawberries
  • 2/3 cup Yulu Honey Yogurt
  • 3 tablespoons butter, melted
  • 1 large egg white, lightly beaten
  • cooking spray
  • 2 teaspoons sugar (for topping)


Gently combine the flour, sugar, baking powder, baking soda, and salt into a large bowl. In a separate bowl, combine strawberries, yogurt, butter, and egg white add wet mixture to flour mixture, stirring just until incorporated.

Using floured hands, knead dough lightly to ensure all loose flour is incorporated and a dough ball begins to take shape. Then pat the dough into an approximately 8-inch circle cut into wedges and place onto a cookie sheet or scone pan coated with cooking spray. Spinkle remaining sugar on as topping.

Bake for approximately 15-20 minutes or until tops are golden brown. Best enjoyed immediately, but scones will store in airtight containers for 1-2 days.

As mentioned above, this pairs so nicely with hot tea this peach pear tea would be great, or some Earl Grey.

This is a sponsored conversation written by the author on behalf of Yulu. The opinions and text are all the author’s.

Dreamy cream scones

The things I do for you people! Well, okay, I do them for me, and rather transparently most of the time, but sometimes, sometimes like perhaps during season in which one is upping the ante on output and is concerned about this ante’s effect on quality, I’m fairly certain I’m going a little further than I typically would. What I mean is, on Sunday night, as excited as I was about this new cookbook we purchased and pleased with the outcome of our lentil stew, I couldn’t quit while I was ahead and also baked the orange cranberry scone recipe, to bring to work on Monday. Yes, I spoil my coworkers rotten.

But… I don’t… I didn’t love the results. One, they were heavy heavy, and pretty dried out by the next morning. Now, I know scones aren’t supposed to last forever, but I expect to get at least twelve hours out of them. Call me picky. Second, they weren’t sweet enough, but for this, I will take some blame. I don’t really care for a sticky, saccharine breakfast pastry, and while I understand this to be de rigeur in coffee shops, I just can’t handle that kind of excess first thing in the morning. So, when Ina called for a glaze on top, I skipped it, opting instead to increase the sugar amount in the scone by one tablespoon. It didn’t do the trick, and in the end, I resented a recipe that required a glaze or it just didn’t come together. My third point of contention with the scones was that they tasted of baking powder, like a biscuit, but with none of a biscuit’s charm or bright buttermilk flavor. Finally, they were still in a container on my desk on Wednesday, which as we all know among ravished cubicle-dwellers – who sop up leftover, processed corporate-catered pastries as if those lemon-poppy mini-muffins tasted anything but rank – is the ultimate nail in a baked good’s coffin.

Normally, this is where this post would end I would sign off with a “better luck next time” and harbor great intentions to try a new scone recipe soon, but every time I would come across one, it would bring up the unsavory memory of those leaden, dry things and skip it. This time, luckily for all of us, I will so arrogantly say, I persevered, and dug into the basic cream scone recipe from the America’s Test Kitchen cookbook last night, the one boasting a promise that it had passed exhaustive rounds of testing with flying colors. (Frankly, shame on me for not using their recipe first.)

These scones are the height of scone perfection, a pastry dream-come-true, should you be as odd as I am and occasionally dream a little dream of scone. They are moist and structured, but still soft and light, ever-so-slightly crisped exterior. They have just the right level of sweet, and I didn’t need to sugar or glaze or really anything them to make them work. Sure, the book offers variations on the recipe, but the basic one, the very first one, is all I will ever need.

And now, with my scone quest fulfilled, I can move onto bigger and better things, like pickle parties and planning Sunday night’s dinner. And by “planning” I mean, “taking Monday off.”

2 cups (280 grams) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon (15 grams) baking powder
3 tablespoons (40 grams) sugar
1/2 teaspoon (3 grams) fine sea or table salt
5 tablespoons (70 grams) chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (about 80 grams I used dried cranberries, and chopped them into smaller bits)
1 cup (235 ml) heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Strawberry heart scones

Miss G. and I did a little Valentine’s Day inspired baking yesterday and came up with these gorgeous little heart shaped strawberry scones.

Chock full of fresh strawberries and laced with a good dollop of vanilla bean paste these pink hued babies smell and taste of summertime strawberries and cream.

Rather than following the traditional route I decided we’d skip mixing the scones together by hand and opt instead for the food processor. And thanks to our favourite kitchen gadget the strawberry studded scone dough came together almost effortlessly and in a matter of just moments.

Grace had the most fun though once we started playing with the dough. Watching her flatten the dough into a chubby disc and cut out the little heart shaped scones melted my heart. Yes it got a little messy but it was totally worth it. Her little face was so proud and full of excitement as she plonked the heart shaped scones onto our baking sheet. And of course she was in charge of ‘painting’ the scones with their obligatory adornment of milk.

Once nestled in the oven the scones grew and turned the most wonderful shade of gorgeous goldenness. And thankfully the scones didn’t take long to cool down as Grace could hardly wait to dig in. Once cool enough I sliced a strawberry studded scone in half, topped with strawberry jam and a dollop of Greek yoghurt and my lovely little taste tester gobbled it up praising her cooking efforts.

In terms of baby led weaning, scones make a wonderful morning or afternoon tea treat. They’re texture is perfect for baby led weaning beginners, firm enough to withstand a tight grip yet soft enough to be nibbled on with ease. So far I have baked mango coconut scones, raspberry almond scones, carrot cake scones, and even a batch of pumpkin scones. All recipes include a good serving of fruit (or vege) and have been gobbled up and enjoyed by little kids (and big). Scones also freeze beautifully. I often bake big batches of scones to stash in the deep freeze, they not only last up to 3 months frozen but defrost and reheat beautifully!

To bake your own batch of Valentine’s Day inspired strawberry heart scones simply…

Begin by preheating your oven to 200 degrees celsius (420 F).

Place the self raising flour and brown sugar into the large bowl of the food processor and pulse to combine.

Add the cubed butter and pulse to combine.

Add the milk and vanilla bean paste and pulse to combine.

Add the strawberries and pulse to combine.

Tumble the pink hued dough onto a floured board and gently fold and knead 4-5 times or until the dough comes together. If your dough is too moist, simply add more flour and if your dough is too dry simply add more milk. (My dough was little moist as the strawberries burst throughout the dough so I worked about another 1/2 cup of flour into the mix.)

Using floured hands flatten the dough to form a 2 centimetre thick disk.

Use a scone cutter (or heart shaped cookie cutter) to cut out the scones. Be sure to dip the scone cutter into flour in-between each scone so the cutter doesn’t stick. Re-roll dough scraps and continue cutting until no dough remains.

Place the scones onto an oven tray lined with baking paper and brush each scone with a little milk. Pop into the preheated oven and bake for 10-12 minutes or until golden and cooked through.

Serve the still warm strawberry heart scones with a little jam, a dollop of greek yoghurt and a handful of strawberries.

strawberry heart scones

3 cups (450 grams) self raising flour, plus extra to roll dough in

1 tablespoon vanilla bean paste

1 cup (200 grams) strawberries, hulled and diced

strawberry jam, greek yoghurt and fresh strawberries, to serve

Preheat oven to 220 degrees celsius (420F). Place the flour and sugar into the large bowl of a food processor and pulse to combine. Add the butter and pulse to combine. Add the milk and vanilla and pulse until the dough comes together. Add the strawberries and pulse to combine. Tumble the dough onto a floured ball and knead 4-5 times or until the dough comes together to form a ball. If your dough is too wet simply add more flour, if your dough is too dry simply add more milk. Use floured hands to flatten the dough to form a 2 centimetre thick disc. Use a floured heart shaped cookie cutter (or scone cutter) to cut the scones. Re roll scraps and continue cutting until no dough remains. Place the scones onto an oven tray lined with baking paper and brush with a little milk. Pop into the oven to bake for 10-12 minutes or until golden and cooked through. Remove from the oven and allow to cool slightly before serving still warm scones with a little strawberry jam, dollop of greek yoghurt and fresh strawberries. Enjoy x


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    Strawberry and fig galette with tahini and honey cream

    This healthy, rustic galette is great for a picnic or casual weekend dinner. Serve with whipped cream for added wickedness.
    Jacqueline Gabardy,

    Serves 6
    For the pastry
    50g rolled oats
    120g wholemeal flour
    ½ tsp baking powder
    3 tbsp brown sugar
    2 tbsp unsalted butter, chilled and diced
    2 tbsp coconut oil, kept solid and cubed
    A pinch of salt
    60ml ice-cold water

    For the filling
    2 egg yolks
    2 tbsp honey
    2 tbsp tahini
    5 black figs, quartered
    12 strawberries, halved

    1 Blitz the oats, flour, baking powder and salt in a blender or food processor, for 1-2 minutes to break up the oats. Sift into a bowl, saving any oat pieces left behind for the crust.

    Add the sugar and butter to the bowl. Rub into the mixture until it resembles fine breadcrumbs, then rub in the coconut oil – it stays solid even better than butter out of the fridge, so there will be nice chunks of coconut oil in the crust when it goes in the oven, helping it to melt into a flaky texture. When the texture is crumby and chunky, chill in the fridge to let the butter and coconut oil stiffen up a bit more.

    3 Meanwhile, make this tahini honey cream. Mix the egg yolks with the honey and tahini, then chill until slightly thickened.

    4 Preheat the oven to 180C/350F/gas mark 4. Remove the pastry mix from the fridge, then mix in 1 tbsp cold water at a time until it just comes together and forms a ball. It may still look a bit dry, but if it holds together when pressed in a ball, that's the perfect texture. Turn out on to a lightly floured surface. Flour the top of the dough and roll out flat into a large circle, 5mm thick. Transfer to a baking sheet, then scatter with some of the reserved oat crumbs.

    Pour the tahini cream into the centre of the crust, then spread to no closer than 5cm of the edge. Evenly arrange the figs and strawberries, starting from the centre and working out, alternating the circles of figs and strawberries. Scatter with the remaining oat pieces.

    Fold the edges of the crust loosely towards the centre, then bake for 30-35 minutes. The crust should be starting to turn golden brown and the tahini honey cream looking bubbly and slightly firm. Cool for at least 10 minutes to let the cream set. Cut into wedges to serve.