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Strawberry Greek Yogurt Scones with Fresh Strawberries and Freeze-Dried Strawberry Glaze Recipe

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4.3 from 8 reviews

These Strawberry Yogurt Scones are tender, fluffy, and bursting with fresh strawberry flavor, complemented by a sweet strawberry glaze. Made with whole-milk Greek yogurt and cold butter for a perfect crumb, these scones are easy to prepare and perfect for breakfast or an afternoon treat.

  • Total Time: 45 minutes
  • Yield: 8 scones

Ingredients

Dough

  • 2 cups (240 grams) all-purpose flour, plus more as needed
  • ⅓ cup (67 grams) granulated sugar (or sub coconut sugar)
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 6 tablespoons (85 grams) VERY COLD salted butter, diced into ½-inch cubes
  • ¾ cup (169 grams) plain whole-milk Greek yogurt
  • 4 to 6 tablespoons (60 to 90 grams) milk of choice, as needed, plus 2 tablespoons for brushing
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Strawberries

  • 1 cup (150 grams) diced strawberries
  • 1 tablespoon all-purpose flour

Glaze

  • ¼ cup freeze dried strawberries, plus more to garnish
  • ¼ cup (28 grams) powdered sugar
  • 1-3 tablespoons milk of choice, to thin glaze

Instructions

  1. Prepare baking sheet: Line a baking sheet with parchment paper and set aside to prevent sticking and facilitate even baking.
  2. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Use a pastry cutter or fingers to cut the cold butter into the dry ingredients until the mixture resembles pea-sized clumps. Keep everything cold; if butter softens, chill mixture in freezer for 5 minutes.
  3. Mix wet ingredients: In a medium bowl, whisk Greek yogurt, 4 tablespoons milk, vanilla extract, and almond extract. Make a well in the dry ingredients and add wet mixture. Stir gently until a moist, sticky dough forms; add more milk or flour as needed for correct consistency.
  4. Add strawberries: Toss diced strawberries with 1 tablespoon flour, then fold gently into the dough just until evenly distributed.
  5. Shape dough: Lightly flour a surface, turn out the dough and knead a few times until it starts coming together. Pat into an 8-inch circle about ¾ inch thick. Cover with plastic wrap and chill in freezer for 15 to 20 minutes or fridge for 1 hour.
  6. Preheat oven: While dough chills, preheat oven to 400°F (204°C).
  7. Cut and prepare scones: Cut chilled dough into 8 wedges. Place wedges on prepared baking sheet at least 2 inches apart. Brush tops with 2 tablespoons milk.
  8. Bake: Bake in preheated oven for 20 to 25 minutes until tops are golden brown. Let cool on baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
  9. Make glaze: Blend freeze dried strawberries in a high-power blender until fine powder forms. In a small bowl, mix powdered sugar, strawberry powder, and 1 tablespoon milk, adding more milk as needed to thin the glaze to a drizzleable consistency.
  10. Glaze and garnish: Drizzle glaze over cooled scones and sprinkle with extra crushed freeze dried strawberries if desired. Store scones covered at room temperature for 1-2 days, then refrigerate for up to 5 days.

Notes

  • Keep butter very cold to ensure flaky scones.
  • Adjust milk amount to achieve the right dough consistency—sticky but manageable.
  • Freezing dough briefly speeds preparation time compared to refrigeration.
  • Use whole-milk Greek yogurt for best texture and flavor.
  • Freeze dried strawberry powder adds vibrant color and concentrated strawberry flavor to the glaze.
  • Scones are best eaten fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Baked Good
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/strawberry-greek-yogurt-scones-with-fresh-strawberries-and-freeze-dried-strawberry-glaze-recipe/