Healthier Strawberry Cream Scones with Toasted Almonds
Prep time: 
Cook time: 
Total time: 
Serves: 18 to 20
A healthier version of a tea time treat.
  • 2 cups all purpose flour
  • ⅓ cup sugar
  • 2 Tablespoons brown sugar
  • ¼ teaspoon cream of tartar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 Tablespoons butter
  • 1 package freeze dried strawberries (I got mine at Trader Joes) 1.2 oz package
  • ⅓ cup toasted almonds
  • 1 5.3 oz container of Plain fat free yogurt (I chose Chobani)
  • ⅓ cup cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Brown Sugar Cream
  • ½ cup cold heavy whipping cream
  • 1 Tablespoon confectioners sugar
  • ¼ teaspoon vanilla extract
  • ¼ cup creme fraiche (or sour cream)
  • 3 Tablespoons brown sugar (preferably light but I used dark and it worked fine)
  1. Preheat oven to 350. Line baking sheets with parchment paper. In large bowl (I used my Kitchenaid Mixer), combine your dry ingredients except strawberries and almonds. Cut in the butter until mixture resembles course crumbles. Add strawberries and almonds, stirring to comine. (the strawberries in my package needed a bit of crushing as they were so large but my mixer did it for me, if you are mixing by hand I would break them up a bit). Set aside.
  2. In a smaller bowl or large mixing cup, combine yogurt, ⅓ cup cream, vanilla extract and almond extract. Add liquid mixture to flour mix, stir well until mixture forms dough.
  3. Turn dough out on a lightly floured surface (I put parchment paper down on the counter and added the flour on to it), knead gently a few times. Roll dough with a rolling pin until it is ½ inch thick. Cut into shapes with a cutter (I use hearts) separate dough into to balls and flatten to cut them into wedges. Place scones 2 inches apart on pans. Bake until edges of scones are golden and a wood toothpick inserted in center of scone comes out clean. Approx. 20 minutes.
  4. Serve with Brown Sugar Cream
  5. To make the brown sugar cream I use my insertion blender and the cup it comes with but you can do this in a mixing bowl.
  6. Combine ingredients for the brown sugar cream in a bowl and mix with a hand mixer until it forms soft peaks. I added a bit of red food coloring to make it pink for the fun of it but there is no need to do so.
  7. You can also whip the cream, confectioners sugar and vanilla extract first then fold in the Creme Fraiche and brown sugar until incorporated. Refrigerate for about 2 hours in covered container.
Adapted from recipe in Tea Time magazine May/June 2014 issue
Recipe by Flower Patch Farmhouse at