Strawberries and Cream Scones

Strawberries and Cream Scones

  • Makes8 servings
  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Calories230
  • Made withSplenda Granulated Sweetener


    • 265 g plain flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 120 g cold unsalted butter, cut into small pieces
    • 300 g plain fat-free yogurt
    • 2 teaspoons vanilla extract
    • 110 g chopped fresh strawberries
    • 2 tablespoons milk
    • 3 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy230 kcal294.87%
    • Total Fat11.00 g14.1%
    • of which saturates7.00 g2.55%
    • Total Carbohydrate25.00 g9.09%
    • of which sugars3.00 g1.09%
    • Fibre2.00 g7.14%
    • Salt0.70 g0.25%



    Preheat the oven to 200°C.


    In a large bowl, stir the flour with Splenda Granulated, baking powder and salt. Add the butter and cut into the flour mixture using a pastry blender, two knives or fingertips, until mixture is mealy.


    Stir in the yogurt and vanilla until just combined. Fold in the strawberries until evenly distributed; do not over work the dough.


    Transfer the dough to a lightly floured surface and form into ¾-inch (2 cm) thick rectangle. Cut 6 rounds using a 3 inch (7 cm) biscuit cutter. Re-roll the scrapes, to the same thickness, to cut 2 additional rounds.


    Place the rounds, about 2-inch (5 cm) apart, on a parchment-lined baking sheet. Brush the tops with milk. Bake for 20 minutes or until golden. Serve warm or at room temperature.

    Made with

    Splenda Granulated Sweetener

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