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Strawberry Scones

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Strawberry Scones
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  • Prep 15 min
  • Total 30 min
  • Servings 8
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There's nothing better than homemade scones fresh from the oven. Ours feature Greek strawberry yogurt and fresh strawberry slices.
By Angie McGowan
Updated Sep 17, 2013


  • 2 1/2 cups Original Bisquick™ mix
  • 1/4 cup Greek Fat Free strawberry yogurt (from 6-oz container)
  • 1/4 cup fat-free (skim) milk
  • 1 egg
  • 1 cup chopped fresh strawberries
  • Additional fat-free (skim) milk


  • 1
    Heat oven to 450°F. Spray cookie sheet with cooking spray or grease with shortening.
  • 2
    In large bowl, stir Bisquick mix, yogurt, 1/4 cup milk and the egg until soft dough forms. Fold in strawberries.
  • 3
    On cookie sheet, pat dough into 10-inch round. (If dough is sticky, dip fingers in Bisquick mix). Brush top with additional milk. Cut round into 8 wedges; separate slightly.
  • 4
    Bake 12 to 15 minutes or until golden brown. Carefully separate scones. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dried strawberries can also be used in this recipe. To use dried, use only 1/2 cup.
  • tip 2
    Other berries, such as blueberries, can also be substituted in this recipe. But remember to use blueberry yogurt!


Nutrition Facts are not available for this recipe
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