Strawberry scones are the perfect combination of tender, fluffy, and slightly sweet, all while offering a more nutritious twist. Packed with fresh strawberries and made using a mix of whole wheat flour and all-purpose flour, these scones are hearty yet light. Plus, thanks to a touch of buttermilk, they stay incredibly moist without unnecessary fat.
We created these easy strawberry scones recipe to satisfy your cravings for something indulgent while remaining true to your wellness goals. By swapping traditional ingredients with healthier choices, we’ve managed to deliver scones that don’t just taste delicious but also nourish your body. Whether you’re looking for a wholesome breakfast, snack, or dessert, these scones check every box. Bonus: they’re so easy that you’ll want to make them every week.
Why This Strawberry Scones Recipe Is Good for You
- Whole wheat flour adds a boost of fiber, helping to keep you full for longer and supporting gut health.
- Fresh strawberries are loaded with antioxidants and vitamin C, promoting better immunity and glowing skin.
- Using 1% buttermilk reduces fat content while providing calcium and a subtle tang that enhances flavor.
- At only 201 calories per serving, these scones are a guilt-free way to enjoy a bakery-style treat.
- With no artificial ingredients, this recipe is a wholesome option for a variety of diets, including vegetarian and low-fat.
Wholesome Ingredients for These Strawberry Scones
Let’s take a closer look at the key ingredients that make these best homemade strawberry scones both delicious and nutritious:
- Whole Wheat Flour: This pantry staple adds extra fiber and nutrients, balancing out the lighter texture of all-purpose flour. Feel free to use a 100% whole wheat option if you’re aiming for an even heartier bite.
- Fresh Strawberries: Nothing beats the natural sweetness and juicy texture of fresh strawberries. If strawberries are out of season, frozen berries work beautifully (just thaw and pat dry before using).
- Frozen Butter: Grating frozen butter into the dough ensures even distribution, giving you those perfectly flaky layers with lower saturated fat than traditional recipes.
- 1% Buttermilk: This ingredient adds moisture and richness without the extra calories of heavy cream. If you’re dairy-free, try substituting with unsweetened almond milk mixed with a teaspoon of vinegar.
Strawberry Scones Recipe Details
- Servings: 8 servings
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Ingredients for Strawberry Scones
- 1 cup fresh strawberries, cut into small pieces
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar plus 1 tsp for topping
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 cup (half stick) frozen butter
- 3/4 cup 1% light buttermilk, cold
- 1 tsp vanilla extract
How to Make Strawberry Scones
- Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
- Measure out 1/4 cup of sugar and set aside 1 tablespoon for mixing with the strawberries.
- Toss the strawberries with the reserved tablespoon of sugar and set aside to let the flavors meld.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, remaining sugar, salt, and baking powder.
- Using the large holes on a box grater, grate the frozen butter directly into the dry ingredients. Toss gently to coat the butter pieces evenly.
- In a separate bowl, combine the cold buttermilk and vanilla extract. Slowly pour the wet mixture into the dry ingredients, stirring gently with a fork until just moistened. Be careful not to overmix.
- Gently fold in the sugared strawberries until evenly distributed.
- Scoop the dough into 8 large spoonfuls and drop them onto the prepared baking sheet. Avoid compacting the dough to maintain a tender texture.
- Sprinkle the tops with the remaining teaspoon of sugar for a delightful crunch.
- Bake on the center rack for 18–20 minutes or until the tops are lightly golden.
- Allow the scones to cool for about 5 minutes before serving warm. Optional: drizzle with a simple glaze made of powdered sugar and milk.
How to Customize These Strawberry Scones for Your Diet
- Gluten-Free: Replace the all-purpose and whole wheat flours with a 1:1 gluten-free flour blend.
- Vegan: Swap butter for a plant-based alternative, like coconut oil, and use a vegan buttermilk substitute (almond milk + lemon juice).
- Lower Calorie: Reduce the sugar by half without sacrificing much sweetness.
- Keto-Friendly: Use almond flour and a sugar-free sweetener like erythritol or monk fruit.
Our Team’s Tips for the Best Strawberry Scones
- Keep ingredients cold: Cold butter and buttermilk are key to flaky scones. Work quickly to ensure the dough stays chilled.
- Don’t overmix: Overworking the dough can make the scones dense. Stir just until the flour is incorporated.
- Prep ahead: Freeze shaped scone dough for up to a month. Bake straight from the freezer, adding a few extra minutes to the bake time.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to two days, or freeze for longer shelf life.
Strawberry Scones FAQs
Can I use frozen strawberries?
Yes! Thaw them and pat dry to prevent excess moisture from affecting the dough.
What can I substitute for buttermilk?
You can mix 3/4 cup of almond milk with 1 tablespoon of vinegar or lemon juice as a dairy-free alternative.
Why is my dough too sticky?
Humidity can affect moisture levels. Add up to 2 extra tablespoons of flour while mixing until the dough is just workable.
Can I make smaller scones?
Absolutely! Divide the dough into 12 smaller portions and reduce the baking time to 12–15 minutes.
We hope you love baking these strawberry scones as much as we loved creating this recipe! What’s your go-to healthy twist on a classic baked good? Share in the comments below and let us know how this recipe fits into your wellness journey.
Perfect Strawberry Scones: A Healthy and Easy Recipe
Ingredients
- 1 cup fresh strawberries cut into small pieces
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup sugar plus 1 tsp for topping
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 cup frozen butter half stick
- 3/4 cup 1% light buttermilk cold
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
- Measure out 1/4 cup of sugar and set aside 1 tablespoon for mixing with the strawberries.
- Toss the strawberries with the reserved tablespoon of sugar and set aside to let the flavors meld.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, remaining sugar, salt, and baking powder.
- Using the large holes on a box grater, grate the frozen butter directly into the dry ingredients. Toss gently to coat the butter pieces evenly.
- In a separate bowl, combine the cold buttermilk and vanilla extract. Slowly pour the wet mixture into the dry ingredients, stirring gently with a fork until just moistened. Be careful not to overmix.
- Gently fold in the sugared strawberries until evenly distributed.
- Scoop the dough into 8 large spoonfuls and drop them onto the prepared baking sheet. Avoid compacting the dough to maintain a tender texture.
- Sprinkle the tops with the remaining teaspoon of sugar for a delightful crunch.
- Bake on the center rack for 18–20 minutes or until the tops are lightly golden.
- Allow the scones to cool for about 5 minutes before serving warm. Optional: drizzle with a simple glaze made of powdered sugar and milk.