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Fresh Strawberry Scones and Homemade Strawberry Milk

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We went strawberry picking a few weeks ago and came home with more than a few pounds of strawberries. We have been eating them like crazy and I’ve made a few strawberry based recipes before I froze the remaining strawberries for smoothies and margaritas. 🙂

One of the recipes we made was for Strawberry Scones.  I chose this recipe from Annie’s Eats because I had all of the ingredients on hand.

They were very yummy and she gave some good advice about only baking a few at a time since the strawberries tend to make the scones soggy after a few hours.  

She said to shape all the dough into the scone shapes and freeze what you don’t cook immediately.  When you are ready to cook them, you can cook them frozen, but will need to add 5 to 8 minutes to the cooking time.  

I did this and they turned out just fine.  Here is the recipe:

Fresh Strawberry Scones

1 large egg
1/4 cup plain or vanilla yogurt
1/2 cup milk
1 tsp lemon zest
2 1/4 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 tbsp. baking powder
1/2 tsp. salt
8 tbsp. cold unsalted butter, cut into small pieces
1 cup diced fresh strawberries

1.  In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside.

2. Mix together flour, sugar, baking powder, and salt. Add the butter pieces to the bowl with the dry ingredients and using a pastry blender or two knives, cut the butter into the flour, until the largest butter pieces are the size of small peas.

3. Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive. If absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.

4. Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.

5. Preheat the oven to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.


We also made some Homemade Strawberry Milk…  

Mmm Mmm, so good!



Freshly Homemade Strawberry Milk
Serves 2

1 cup strawberries, chopped
1/2 cup sugar
1 cup water
1 1/2 cup milk

In a small pot, heat strawberries, sugar and water until boiling.

Let boil for about 10 minutes; mixture will reduce and thicken slightly.

Using a mesh strainer, strain the mixture into a small bowl. You can use the leftover strawberries as for toppings or as an ingredient in other recipes.  (I used mine in margaritas and as a topping for my 2 Minute Cupcakes.)  

Set the syrup in the fridge to cool down for a few minutes.

Divide the milk in 2 chilled glasses and stir the syrup into the milk until well mixed.  Drink up and enjoy!


I wrote about my Easy Strawberry Shortcake and Easy Strawberry Lemonade last year…

We had a lot of fun picking strawberries, if you have a strawberry picking farm nearby I highly recommend the trip!


We had to sample just a few!

Hello goat!

They were some hungry goats!  We got there early and were the only ones visiting and feeding the goats.


My lil’ munchkins are really into whispering secrets…

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  1. These scones are yummy and I got asked for the recipe by several people. I used white wheat flour an fat free half an half and they were great. This morning I switched it up since I didn't have strawberries and used 1/2 c mini chocolate chips and replaced the zest with vanilla. I hope they taste as good!

  2. Hello Jamie, It is my pleasure to feature your wonderful scone recipe AND your clothespin caterpillars in my Fabulous Friday Favorites post tonight. Thank you so much for linking up & please feel to take an "I Was Featured" button if you like. Hope to see you again next Friday!

    Warmly, Michelle

  3. Congratulations!! You are featured this week on Busy Monday at A Pinch of Joy! This recipe sounds delicious and knowing that you can freeze the dough for future use is really helpful when cooking for one or two! Great photos! I hope you will stop by and grab a Featured Button from the Button Box on the sidebar. Can’t wait to see what other projects you’ve been working on — hope you will link again soon!

  4. These scones looks really fresh and delicious. I make a lot of scones and am always looking for new recipes. I will try this one!

  5. So glad to find this recipe during strawberry season… I'm betting that the yogurt makes these scones moisture than most. Please share this recipe on my foodie friday party today.

  6. Just wanted to let you know we tried your scone recipe today (with a few adjustments). I will be posting about it and featuring yours next week, but will pin it and share on FB and Google+ today. Thank you again!!

  7. Featuring your yummy-looking scones on Feature Friday FREE-FOR-ALL today! : )

  8. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a very special week end and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

  9. Oh, how delicious. My little one was just asking to make some scones so maybe we will try your recipe. Thank you for sharing at Sharing Saturday! I hope you are having a wonderful week!