Strawberry Scones with Lemon Probiotic Topping

You can change the fruit in this recipe to a different berry. I love substituting raspberries or blackberries in this recipe or mixing different berries together. This is a very versatile recipe and one of the best scone recipes I’ve tasted. It’s the one I make when I have company. Fresh strawberry scones for breakfast is a wonderful treat that everybody will love.
Course: Appetizer, Breakfast, Snacks
Servings: 8 servings



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Strawberry scones

  • Preheat Oven to 325°F.
  • Combine flour, sugar, baking powder and salt.
  • Cut in butter with pastry blender.
  • Combine wet ingredients and mix into dry just until moistened.
  • Gently mix in strawberries. Mixture will be very sticky.
  • Turn onto a floured surface and knead 4 to 5 times with floured hands.
  • Pat out to ½-inch thick and cut circles.
  • Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds.
  • Place on greased baking sheet. Bake for 25 to 30 minutes.


  • Mix yogurt and kefir together.
  • Squeeze lemon into yogurt, zest lemon and add to yogurt, stir in sweetener. Scoop on top of scone.


* If you have a scone pan you can just scoop it into the pan and bake. No kneading or flouring required.