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Strawberry Shortcakes with Strawberry Yogurt Scones

by Christa on June 22, 2012

Post image for Strawberry Shortcakes with Strawberry Yogurt Scones

I worked at a restaurant where they served their Strawberry Shortcakes with Lemon Poppyseed Scones. It was a great concept, but the scones were always so dry. The cake part of shortcake should be moist, never dry!

So I decided to make my own twist on the scones for shortcake ideas and made Strawberry Yogurt Scones.

They were dense, but fluffy and moist and had a nice texture from the strawberry pieces. These are rustic and very “earthy” in appearance, so you can me as messy or as neat when making the scones, as you’d like!


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Strawberry Shortcakes with Strawberry Yogurt Scones

 (Makes 8 scones/shortcakes)


Strawberry Yogurt Scones:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup sugar
zest of 1 lemon
1/3 cup unsalted butter, cold and cut into cubes
3/4 cup plain yogurt
1 cup strawberries, sliced
1 egg, lightly beaten for egg wash
sparkling sugar (optional)

Whipped Cream:
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
3 Tablespoon powdered sugar

1 cup strawberries, sliced


  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl, combine the flour, baking powder, soda, salt , sugar and lemon zest. Add the cubed butter and use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas.
  3. Add the yogurt and strawberries and stir with a wooden spoon gently until just combined. Do not over mix.
  4. Bring the mixture together into a ball with your hands and on a lightly floured surface pat into a circle 2 inches thick. Cut into 8 circles or triangles. Place on a prepared sheet pan and brush tops with egg wash and sprinkle with sparkling sugar.
  5. Bake until golden brown, about 15-18 minutes. Let cool on a wire rack.
  6. in an electric mixer fitted with the which attachment, beat the whipped cream on high until it holds soft peaks. Beat in vanilla and powdered sugar.
  7. Cut scones in half and dollop two large spoonfuls full of cream in the middle of each scone, top with sliced strawberries and repeat for the rest of the scones.
Recipe Adapted From: Completely Delicious

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