Healthy One-Bowl Eggless Strawberry Scones
Yields: 8 scones
These scones are easy to make, and they taste so summery! They’re really moist and filled with juicy berries, along with a bit of almond extract. I think that makes them taste like they came from a fancy bakery! Leftover scones will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator, and they freeze really well, too.
  • 1 ½ cups (150g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tbsp (21g) unsalted butter, very cold and cubed (see Notes!)
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 2 tbsp + 2 tsp (40mL) nonfat milk, divided
  • 2 tsp almond extract
  • ½ cup (70g) whole fresh strawberries, finely diced (see Notes!)
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and almond extract. Gently fold in the diced strawberries.
  3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 23-27 minutes, or until the tops are deep golden and the center feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your scones and make the dough crumbly.

It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.

Honey or agave may be substituted for the maple syrup.

As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of milk.

Any milk may be substituted for the nonfat milk.

If you’re not a fan of almond extract, substitute vanilla extract instead.

Frozen and thawed strawberries may be substituted for the fresh. However, thoroughly pat them dry with paper towels to remove any excess moisture from thawing first!

Measure the strawberries when they’re whole, before cutting them, and do not use more than the recipe calls for! If you use more berries, that will add too much moisture to the dough, so your scones will collapse while cooling and turn out dense or gummy. To ensure even baking, dice your strawberries so they’re about the same size as miniature chocolate chips.

The dough should actually be slightly dry before you add in the strawberries, and that’s intentional! The berries add a lot of moisture to the dough, and too much moisture will cause your scones to collapse while cooling and turn out dense or gummy.

I don’t separate the 8 dough wedges before baking. I leave them touching on the baking sheet!

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same. Instead, I recommend the vegan version below. (See my blog post above for more information!)

GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if they’re measured like this.

VEGAN + DAIRY-FREE OPTION: I recommend stick-style vegan butter (this is my favorite!) in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.

{gluten-free, egg-free, dairy-free option, vegan option, clean eating, low fat}
Recipe by Amy's Healthy Baking at