Healthy strawberry scones

Close-up of a healthy strawberry scone with a lemon glaze drizzled on top and fresh strawberries to the side

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4.25 from 12 votes

These healthy strawberry scones are whole wheat, naturally sweetened and perfect for breakfast or brunch!

Prep Time20

Cook Time16

Total Time36

Yield: 8 large or 16 small scones

Ingredients

2 cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons cold unsalted butter, cut in small pieces
⅔ cup skim milk (or milk of choice)
⅓ cup maple syrup
¼ cup plain nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup strawberries, diced small
¼ cup mini chocolate chips (optional)
1 tablespoon unsalted butter, melted, for brushing

Instructions

Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking powder and salt.
Using a pastry cutter or two knives, cut in the butter until the mixture resembles small peas.
In a separate bowl, whisk together the milk, maple syrup, yogurt and vanilla until smooth.
Add the wet ingredients to the bowl with the dry ingredients and stir until just combined. Fold in the strawberries and chocolate chips, if using.
Refrigerate the dough for 15 minutes. (This helps to prevent the scones from spreading out as they bake but you can skip this step if you want.)
Turn the dough out onto a very well floured surface. Sprinkle the top of the dough with extra flour and shape into an 8-inch round disk (about an inch thick), using extra flour as needed to prevent sticking.
Cut into 8 equal triangles and transfer to the prepared baking sheet.
Brush each scone with melted butter and sprinkle with sugar, if desired.
Bake at 425 for 16-18 minutes, until golden brown.
Serve warm with any desired glazes or toppings (see notes below).

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Notes

I use white wheat flour in my baking, but you can substitute whole wheat flour or all-purpose flour if you prefer.

I use skim milk but you could certainly substitute another milk.

For a cream cheese glaze: Combine 4 oz. reduced fat cream cheese (softened) with 2 tablespoons plain non-fat Greek yogurt, 2 tablespoons maple syrup and ½ teaspoon vanilla extract. Stir well to combine, adding up to an extra tablespoon of maple syrup as needed for consistency and sweetness. Drizzle over baked scones.

For a lemon glaze: Combine ¾ cup of powdered sugar, 1 tablespoon of fresh lemon juice and 1 tablespoon of skim milk in a small bowl, stirring well to combine. Add extra splashes of milk as needed to get it to the right consistency and then drizzle over the scones. (You can add the zest of the lemon here too for extra flavor.)

Another option for a topping, instead of the cream cheese or lemon glaze, would be a drizzle of chocolate. You can either melt some chocolate in the microwave or use a homemade or store-bought chocolate sauce.

Or if you don’t want to top these with a glaze, but you do want to add a little extra sweetness, you can sprinkle the tops of the scones with a bit of sugar before baking - about a tablespoon or so total. I prefer a coarse brown sugar, but any kind will do.

Nutrition

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