If you are a fan of tender, flaky pastries bursting with juicy sweetness, then you’re going to adore this Strawberry Scones with Honey Vanilla Yogurt Glaze Recipe. These scones perfectly balance the natural fruitiness of fresh strawberries with a luscious honey vanilla yogurt glaze, making every bite feel like a little celebration. With a crisp, golden exterior and a soft, fluffy interior, these scones are practically irresistible whether you’re enjoying them for breakfast, brunch, or a cozy afternoon treat.
Ingredients You’ll Need
Gathering your ingredients for this recipe is the first step to delightfully fresh scones. Each component plays a key role, from the rich, frozen butter that creates flaky layers to the sweet strawberries that add bursts of vibrant color and flavor. The honey vanilla Greek yogurt not only sweetens but also tenderizes the dough, making every bite melt-in-your-mouth perfect.
- 2 cups flour: The foundation that gives structure and lightness to the scones.
- 1/4 cup + 1 teaspoon granulated sugar: For subtle sweetness and a delicate crust crunch.
- 1/4 cup light brown sugar: Adds a hint of warm caramel flavor and moisture.
- 1/4 teaspoon baking soda: Provides lift and lightness alongside baking powder.
- 1 teaspoon baking powder: Helps achieve that perfect fluffy texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all other flavors.
- 8 tablespoons unsalted butter (frozen): Essential for flaky layers and buttery richness.
- 1/2 cup chopped strawberries: Delivers juicy pops of fresh fruit flavor and beautiful color.
- 1 teaspoon vanilla extract: Adds aromatic sweetness.
- 1/4 teaspoon almond extract (optional): A subtle nutty note that complements the strawberries.
- 1/2 cup honey vanilla Greek yogurt: Tenderizes the dough and infuses it with natural honey sweetness.
- 1 large egg: Binds ingredients and adds richness.
- 2 to 3 tablespoons heavy cream (optional): For brushing, creating a golden finish.
- 2 tablespoons milk (or heavy cream): Combined into the glaze for smooth consistency.
- 1 cup powdered sugar: Sweetens and thickens the glaze.
- 1/2 teaspoon vanilla extract: Used in the glaze for that perfect flavor balance.
How to Make Strawberry Scones with Honey Vanilla Yogurt Glaze Recipe
Step 1: Prepare Your Ingredients
Start by freezing your butter completely. This step is key because frozen butter creates the flaky layers that make scones irresistible. Preheat your oven to 400°F and prepare your baking sheet with either a silicone mat or parchment paper. These small prep moves set you up for baking success.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Tossing them together helps to evenly distribute the rising agents and sugars, assuring every bite is sweet and light.
Step 3: Incorporate the Butter
Remove your frozen butter and grate it over the dry ingredients using the large holes of a cheese grater. This technique ensures you get small, flaky chunks throughout. Quickly cut the grated butter into the flour mixture using a pastry cutter or two knives until it looks like coarse crumbs. Add the chopped strawberries last and gently combine—too much stirring will bruise the fruit or toughen the dough.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the vanilla, almond extract if using, honey vanilla Greek yogurt, and the egg until smooth. This mixture will add moisture and sweetness that balances the tartness of the strawberries perfectly.
Step 5: Form the Dough
Pour the wet ingredients into the dry and mix gently with a fork just until the dough barely holds together. Then, using your hands, press and knead very lightly to form a ball. The dough will feel sticky and slightly dry at first, but with gentle pressing, it comes together beautifully. Remember, minimal handling means tender scones!
Step 6: Shape and Cut the Scones
Shape the dough into a roughly 5-by-5-inch disc about 3/4 to 1 inch thick. Cut the disc into 8 equal triangles using quick, decisive strokes with a sharp knife. Space them on the baking sheet, leaving about an inch between each to allow room for rising.
Step 7: Chill and Prepare to Bake
Optionally, brush the tops with heavy cream and sprinkle the remaining teaspoon of sugar on top to get that beautiful golden sparkle. Chill the scones in the fridge for 20 minutes before baking. This resting time helps retain their shape and boosts flakiness during baking.
Step 8: Bake to Perfection
Bake the scones lower in your oven for 14 to 16 minutes until the edges turn a light golden brown and the tops show a barely golden tint. Let them rest on the baking sheet briefly after baking; this allows steam to finish the cooking, resulting in a moist interior.
Step 9: Drizzle the Honey Vanilla Yogurt Glaze
While the scones cool to room temperature, whisk together powdered sugar, milk or cream, and vanilla extract to make the glaze. Keep it thick but pourable. Once cooled, drizzle the glaze generously over each scone for that final honey-kissed touch that highlights why this Strawberry Scones with Honey Vanilla Yogurt Glaze Recipe is such a crowd-pleaser.
How to Serve Strawberry Scones with Honey Vanilla Yogurt Glaze Recipe
Garnishes
Fresh mint leaves or a sprinkle of finely chopped pistachios add a beautiful color contrast and a hint of freshness or crunch that elevate the presentation. A few extra strawberry slices on the side never hurt either!
Side Dishes
Pair these scones with a simple bowl of fresh fruit salad or a light green tea to balance their rich sweetness. A dollop of whipped cream or a spoonful of berry jam also complements beautifully for those who love an extra layer of indulgence.
Creative Ways to Present
Serve these scones on a rustic wooden board for a charming brunch look or arrange them alongside small jars of honey and vanilla-infused yogurt for a personalized, interactive treat table. They also make gorgeous gifts when wrapped with parchment paper and tied with twine.
Make Ahead and Storage
Storing Leftovers
Leftover scones should be stored in an airtight container at room temperature for up to two days. Keep them away from direct sunlight to preserve their freshness and prevent the glaze from melting.
Freezing
You can freeze unbaked scones before the chilling step by wrapping them individually in plastic wrap and storing in a sealed bag for up to three months. When ready, bake directly from frozen, adding a few extra minutes to the baking time. Baked scones also freeze well and can be reheated whenever you crave a fresh treat.
Reheating
To bring scones back to life, warm them in a 300°F oven for about 5 to 7 minutes. This method keeps the crisp exterior intact while softening the interior, recreating that freshly baked experience.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries tend to release more moisture, which can make the dough too wet and affect texture. If you do use frozen, be sure to thaw and drain them thoroughly, then pat dry before adding.
Is it necessary to freeze the butter?
Yes, freezing the butter is crucial because cold butter creates steam during baking, which helps form flaky layers in the scones. Soft or room-temperature butter won’t give you the same texture.
Can I substitute the honey vanilla Greek yogurt with plain yogurt?
You can, but expect a less sweet and subtly different flavor. To keep the sweetness, consider adding a teaspoon of honey if using plain yogurt.
What if I don’t have almond extract?
Almond extract is optional and adds a lovely nutty note, but it can be omitted without compromising the overall flavor of the scones.
How thick should the glaze be?
The glaze should be thick enough to coat a spoon without running off too quickly but thin enough to drizzle easily. Adjust by adding more milk or powdered sugar until you get the perfect consistency.
Final Thoughts
Making the Strawberry Scones with Honey Vanilla Yogurt Glaze Recipe is such a rewarding experience — from the fragrant dough filled with fresh strawberries to the rich, sweet glaze that crowns each pastry. Whether you’re baking for company or your cozy weekend indulgence, these scones never disappoint. Give this recipe a try and treat yourself to a bakery-quality delight right in your kitchen!
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Strawberry Scones with Honey Vanilla Yogurt Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Scones are a delightful tender treat perfect for breakfast or afternoon tea. Made with fresh strawberries, a touch of vanilla and almond extract, and a luscious honey vanilla Greek yogurt, these scones are light, flaky, and subtly sweet. The recipe includes a creamy vanilla glaze to finish, adding a perfect balance of flavor and sweetness. Ideal for those who enjoy homemade baked goods with fresh fruit and a classic crumbly scone texture.
Ingredients
Dry Ingredients
- 2 cups flour
- 1/4 cup granulated sugar
- 1 teaspoon granulated sugar (for topping)
- 1/4 cup light brown sugar, lightly packed
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients & Add-ins
- 8 tablespoons unsalted butter, frozen
- 1/2 cup chopped strawberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup honey vanilla Greek yogurt
- 1 large egg
For brushing and glazing
- 2 to 3 tablespoons heavy cream (optional, for brushing)
- 2 tablespoons milk or heavy cream (for glaze)
- 1 cup powdered sugar (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Freeze Butter and Preheat Oven: Freeze unsalted butter until completely solid. Move the oven rack to the lower third and preheat the oven to 400°F. Prepare a large sheet pan by lining it with a silicone baking mat or parchment paper.
- Mix Dry Ingredients: In a large bowl, combine flour, 1/4 cup granulated sugar, light brown sugar, baking soda, baking powder, and salt. Toss together to evenly distribute.
- Grate the Butter: Remove frozen butter from the freezer and grate it using the large holes of a cheese grater directly into the bowl with dry ingredients.
- Cut Butter into Flour: Quickly cut the grated butter into the flour mixture using a pastry cutter or two butter knives until the butter is well incorporated. Stir in chopped strawberries gently and place the bowl in the fridge to keep cold.
- Prepare Wet Ingredients: In a separate bowl, whisk together vanilla extract, almond extract, honey vanilla Greek yogurt, and egg until smooth and combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix lightly with a fork until just combined. Then use your hands to gently press the dough together into a large sticky ball. Avoid overworking to keep the texture tender.
- Shape and Cut Scones: Form the dough into a 5 by 5-inch round disc, about 3/4 to 1 inch thick. Using a sharp knife, cut the disc into 8 equal triangles with decisive cuts. Separate them about 1 inch apart on the prepared sheet pan.
- Optional Brushing and Chilling: If desired, brush scone tops with heavy cream and sprinkle with the remaining teaspoon of granulated sugar. Refrigerate the scones for 20 minutes to chill before baking.
- Bake: Remove chilled scones from the fridge and bake at 400°F for 14 to 16 minutes until the edges are lightly golden and tops have a barely golden hue.
- Cooling: Let the scones rest on the pan for 5 minutes to continue cooking from the steam inside, then transfer to a wire rack to cool to room temperature.
- Prepare and Drizzle Glaze: Whisk together milk or heavy cream, powdered sugar, and vanilla extract to make a thick glaze. Adjust consistency with more milk/cream if needed. Drizzle the glaze over cooled scones with a spoon. Leftover glaze can be stored for later use.
Notes
- Note 1: Use all-purpose flour for the best scone texture; whole wheat or alternative flours may alter the crumb.
- Note 2: Use fresh strawberries for optimal flavor and texture. Frozen strawberries are not recommended as they may add too much moisture.
- Note 3: Avoid overmixing or over-kneading the dough to keep scones tender; gentle mixing just until combined is ideal.
