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Honey Yogurt Scones with Fresh Strawberries Recipe

Honey Yogurt Scones with Fresh Strawberries Recipe

By Elizabeth Stark

When the very first local strawberries arrive at the farmer’s market, it’s a pretty big deal. For us it means that the growing season is off and running, and that from now until November, the eating is going to be awesome.

I usually eat the first pint (or three) standing over the sink, but once I’ve had my fill of the fresh stuff, I love to think up great ways to cook with strawberries. They are a wonderful addition to homemade scones, lending a subtle jammy sweetness. So I whipped up this honey yogurt strawberry scone recipe and added some lemon zest and sliced strawberries. The results were pretty magnificent. The honey makes for a chewy scone almost like a popover, and the strawberries and lemon zest really sing against the tender crumb. These is a lovely strawberry scone recipe that’s perfect for Mother’s Day, spring brunch parties, or family picnics.

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Honey Yogurt Scones with Strawberries

makes 8 large scones


  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 cup whole milk yogurt
  • 1/2 cup whole milk
  • 1/4 cup honey
  • zest of 1 lemon
  • 1/2 cup strawberries, washed, hulled, and sliced
  • 2 tablespoons butter, melted
  • drizzle of honey for each scone


  1. In a large bowl, combine the flour, baking powder, and sea salt. Inn a smaller bowl, combine the yogurt, milk, and honey. Fold into the flour mixture, stirring just until combined. Fold in the strawberries.
  2. Turn the dough out onto a floured surface (dough will be very sticky, so use more flour if needed). Gather into a round disc. Brush with melted butter, and use a sharp knife to slice into 8 triangles. Arrange on a rimmed baking sheet. Finish each scone with a tiny drizzle of honey and a few strawberry slices on top.
  3. Bake for 22 – 27 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached.
  4. Cool for 20 – 30 minutes and serve with soft butter and sliced strawberries.