Strawberry Oat Scones
Prep time
Cook time
Total time
These golden-brown scones are surprisingly healthy (for a scone, that is). While most recipes use a whole stick of butter, this one cuts that in half and relies on non-fat Greek yogurt to create a scone that's just as tender and moist as the real deal, only with far less fat. (Plus, they actually taste delicious, health benefits aside.)
Serves: 8
  • 1 cup quick-cook oatmeal
  • 1½ cups flour
  • ½ cup brown sugar
  • 1 tbsp baking powder
  • Pinch salt
  • ¼ cup cold butter, cut into small cubes
  • 1 cup roughly chopped strawberries
  • 1 egg
  • ½ cup Greek yogurt
  • ¼ cup milk (reserve 1 tbsp)
  • ½ tsp vanilla extract
  • 2 tbsp demerara sugar
  • 2 tbsp quick cook oats
  1. Preheat oven to 400F.
  2. Using a food processor, process the oats into a coarse flour.
  3. In a large bowl, stir together the ground oats, flour, brown sugar, baking power and salt. Cut in the cold butter with a pastry cutter or two knives, working until the mixture resembles coarse crumbs. Stir in strawberries.
  4. In a small bowl, whisk together the egg, yogurt, milk and vanilla until smooth. Add to the dry ingredients and stir until just barely combined.
  5. Turn the dough out onto a clean surface and gently knead 5-6 times until you have a soft, stiff dough (don't worry if the strawberries get a little smooshed in the process - that's normal). Carefully shape into a 1" thick round.
  6. Cut the dough into 8 equally-sized wedges. Transfer to the prepared baking sheet. Brush tops lightly with remaining 1 tbsp milk, then sprinkle with demerara and oats.
  7. Bake scones in preheated oven for 20-25 minutes, or until top is golden brown and a toothpick inserted in the centre comes out clean.
Recipe by Crumb: A Food Blog at