The Fluffiest Greek Yogurt Strawberry Scones

Scones made with strawberries with a glaze
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The Fluffiest Greek Yogurt Strawberry Scones you’ll ever bit into!

In high school I was obsessed with the Maple Oat Nut Scone from Starbucks. (Do they even sell those anymore?!) That’s when I learned I LOVED scones. 

Since I loved them so much I had to learn how to make them! The very first time I made scones was at my moms. Feel like is was just yesterday when we made these Lemon Poppyseed Scones and they were a hit (at least a hit between the two of us! haha)

Greek Yogurt Strawberry Scones are a healthier scone made without butter and Greek yogurt! #scones #easy #healthy #mothersday #baking

Note: (this recipe doesn’t have butter, but most scone recipes do so here are some tips)

Why does the butter have to be frozen? Or VERY cold? 

  • The point is to have the butter melt in the scones in the oven, not on the counter! When the butter is melting in the dough in the over, it helps create an air pocket which helps they dough rise, which ultimately helps create the fluffy scone, and not a dry/dense scone!

Do you have tips for how to incorporate/cut in the frozen butter?

  • Let be honest, working with frozen butter is, well…hard. Many resources I read up on say to GRATE the butter into the dough mixture. Then I just like to personally use my hands to work in it until the mixture resembles course meal or the size of peas.
  • You can also use a food processor but just be careful not to over do it. Pulse a few times and then check for small, pea-sized pieces. You can even grate your butter in advance, have it in the freezer, and whenever you’re ready to make scones you’ll have your butter ready to go!
Fluffy and healthy Greek Yogurt scones made with NO BUTTER. #krollskorner Click To Tweet

Why do you use Greek Yogurt instead of buttermilk?

  • I’ve found the combination of full fat yogurt and heavy cream together make a great scone. Buttermilk is a fine option as well though in place of heavy cream.

How do you get the tops to turn golden brown?

  • Before baking, whisk 1 egg with a little splash of milk and brush the mixture over each scone. Then add a pinch of sugar to the top & bake away! Mmmm…

Isn’t 400 degrees F too high for baking scones?

  • I like the magic 400 degrees F for MY oven. Yours might be different. You could try 325 degrees F for a LONGER period of time. Mine took 21 minutes at 400. Some people are worried if you start at too high of an oven temperature the dough might not cook all the way on the side and the tops will become too brown. That didn’t happen for me, but just keep an eye on them. Start at 18 minutes and then give them a little peak. 

Will the fresh strawberries make the scones soggy?

  • Nope, not in this recipe! Be sure your berries are fresh, not mushy. And only use 1 cup!

What can I make if I have leftover strawberries and don’t think I can eat them all before they go bad?

The best summer salad ever of course. Like this Spinach Basil Strawberry Summer Salad! (hello tongue twister). 

I hope you enjoy this recipe! Tag #krollskorner on Instagram if you make it, I’d love to see your pictures on the strawberry scones!

Scones made with strawberries with a glaze

The Fluffiest Greek Yogurt Strawberry Scones you'll ever bite in to! #strawberry #scones #baking #krollskorner #greekyogurt

Fluffiest Greek Yogurt Strawberry Scones

Course: Dessert
Prep Time: 20 minutes
Cook Time: 21 minutes
Total Time: 41 minutes
Servings: 8 scones
Author: Kroll's Korner

You need these in your life, I promise!



  • 2 cups All-Purpose Flour
  • 1/3 cup sugar, granulated
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cardamom
  • 1 stick butter, unsalted, frozen
  • 2 large eggs one egg is for the egg wash
  • 1/2 cup whole milk
  • 1/3 cup Greek yogurt, full fat
  • 1 tsp. vanilla extract
  • 1 cup strawberries, fresh, diced

For the glaze

  • 1 cup powedered sugar
  • 3 Tbsp. whole milk


  1. Preheat the oven to 400 degrees F. Line baking sheet with parchment paper. Set aside.

  2. In medium sized bowl, combine flour, sugar, baking powder, salt and cardamom. Grate the frozen butter into the flour mixture and then combine until mixture becomes a course meal/sand texture. 

  3. In a separate small bowl, whisk together 1 egg, milk, Greek yogurt and vanilla. Pour this into the flour/butter mixture, add the strawberry and carefully fold ingredients together. Do not overmix. 

  4. On a flat surfance, spinkle a little more flour down so dough doesn't stick. You can add some flour to your hands too. Work the dough into a ball and then flatten into a round, making it about 3/4-1 inch thick. Cut the round into 8 wedges to make the scones. Then brush egg wash over each section, sprinkle with a little sugar. 

  5. Transfer scones to the baking sheet, and bake for 18-21 minutes, or until tops of scones are browned.


Scones made with strawberries with a glaze on a plate

If you are in a total baking mood here are more recipes for you to bake!

  1. Cranberry-Orange Breakfast Bread – I love heating a slice of this in the microwave for about 30 seconds and enjoying with my morning coffee!
  2. Chocolate Chip Muesli Cookies – Think chocolate chip oatmeal cookies but…a little more chewy and nutrient dense!
  3. Gluten-Free Peanut Butter Blueberry Cookies – It’s like a bite of heaven – and only 10 ingredients!

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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  1. These look so fluffy and light. And that is a great point you make about having cold butter. You certainly wouldn’t want the butter to melt in the dough. You are doing a fabulous job. Keep it up (:

  2. Difficult recipe to work with. My dough was so wet it was very hard to flatten it into a circle. I even blotted my strawberries with paper towel to avoid this. I managed to add a bit more flour and shape it, and i scraped the wet kinda-triangular shaped dough onto the pan.

    Theyre also huge and spread out a lot and touching each other in the pan. I made 8 but could have made 10 maybe. Theyre not really triangular shaped now but more like blobs.

    Taste is very good but i think next time I need more flour or maybe the berries made it too watery.

    1. Hi Katie – thank you so much for your comment. I am so sorry about the recipe being challenging to work with. I have revised the recipe to contain no milk (I used 1/4 cup heavy cream in place or you can use buttermilk) and I replaced the butter with 3.5 Tbsp coconut oil. I added in a little lemon zest too (optional). The scones are thicker, moist and hold their shape. Thank you for bringing this to my attention! xo

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