Strawberries and Cream Scones

8 servings, ready in 40 minutes

Learn now how to make Strawberries and Cream Scones! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!

Preparation time: 20 minutes
Cooking time: 20 minutes


Preheat the oven to 200°C.

In a large bowl, stir the flour with SPLENDA® Granulated, baking powder and salt. Add the butter and cut into the flour mixture using a pastry blender, two knives or fingertips, until mixture is mealy.

Stir in the yogurt and vanilla until just combined. Fold in the strawberries until evenly distributed; do not over work the dough.

Transfer the dough to a lightly floured surface and form into ¾-inch (2 cm) thick rectangle. Cut 6 rounds using a 3-inch (7 cm) biscuit cutter. Re-roll the scrapes, to the same thickness, to cut 2 additional rounds.

Place the rounds, about 2-inch (5 cm) apart, on a parchment-lined baking sheet. Brush the tops with milk. Bake for 20 minutes or until golden. Serve warm or at room temperature.



  • 265g plain flour
  • 3 tbsp SPLENDA® Granulated
  • 1 tbsp baking powder
  • ½ tsp salt
  • 120g cold unsalted butter, cut into small pieces
  • 300g plain fat-free Greek yogurt
  • 2 tsp vanilla extract
  • 110g chopped fresh strawberries
  • 2 tbsp milk

Nutrition information

per serving
Energy 230kcal
Fat 11.00g
of which saturates 7.00g
Carbohydrate 25.0g
of which sugars 3.00g
Fibre 2.00g
Salt 0.70g

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