Strawberry Yogurt Scones

strawberry yogurt scones

I’ve been a bad neighbor.

No, not to the folks who live next door (Hi Mr and Mrs H!). To my online food blog neighbors – many of whom inspired me to create and continue to inspire me to improve this blog.

I usually check in on my fellow foodies in the morning while I eat breakfast, before settling into work for the day, maybe during lunch while wolfing down my sandwich, or at night after tucking Baby Boy in for the night.

But I haven’t checked in on my foodie neighbors in awhile. My Google Reader is exploding with delicious and amazing posts I haven’t yet read.

If you’re reading this and I haven’t visited you in awhile, please forgive me! I know it sounds silly but I do feel bad – I really enjoy keeping up with you and seeing new recipes. I’ve been terribly busy between work, freelance, and Baby Boy.

strawberry yogurt scones

Anyway…Enough of my apologizing to fellow food bloggers for me being a bad neighbor. Let’s get on with some delicious eats.

Today is Taste Test Thursday – our weekly segment where we share with you a recipe we tried from another food blogger. This week we have an awesome one… Strawberry Yogurt Scones. :)

These strawberry yogurt scones come from my foodie and twitter friend Tara from Chip Chip Hooray. They’re a real winner – here is why: somewhat crunchy on the outside, moist and soft on the inside, a perfect breakfast with a big hot cup of tea. Make them earlier in the week and reheat in a toaster oven at work. Doesn’t get much better than that. :)

strawberry yogurt scones

Strawberry Yogurt Scones


  • 2 cups all-purpose flour, plus more for dusting work surface
  • 1/4 cup granulated sugar, plus 1 tbsp for sprinkling tops of scones, if desired
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, cold and cut into small pieces
  • 1 cup chopped strawberries
  • 3/4 cup vanilla 0% Chobani Greek yogurt


  1. Preheat oven to 425 degrees F and line a 9×13 baking sheet with a silpat or parchment paper.
  2. In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Using a pastry cutter (or a fork, or your fingers), mix butter pieces into dry ingredients until coarse, pea-sized pieces are formed.
  4. Stir in chopped strawberries, then yogurt until dough comes together. Do not overmix.
  5. Turn dough onto floured surface and knead by hand several times–the dough will be quite floury. Press dough into a rectangle 1 1/2 inches thick. Cut dough into 8 wedges.
  6. Place on lined baking sheet and bake until edges begin to turn golden, 11-12 minutes. Immediately transfer to wire rack to cool completely.

Recipe from: Chip Chip Hooray

strawberry yogurt scones

PS – Thank you to everyone who entered the Opa Greek Cookbook giveaway! Winners have been randomly selected and emailed!

Share & Subscribe