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4 from 2 votes

Strawberries & Cream Scone Recipe for Mother’s Day {Healthy}

These healthy strawberries and cream scones would be a wonderful treat to serve on Mother's Day, or for your next Sunday brunch.
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Course: Breads, Breakfast
Cuisine: British
Keyword: Healthy Breakfast
Servings: 12 Servings
Calories: 135kcal


  • 1 1/3 cups old-fashioned oats for 1 cup oat flour
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter cut into small pieces
  • 1/2 cup + 2 teaspoon non-fat milk
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • 1/2 cup roughly chopped strawberries
  • 3/4 teaspoon turbinado sugar such as Sugar in the Raw


  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • To make the oat flour, place the oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 cup oat flour back into the processor. Reserve any remaining flour for another use.
  • Add the all-purpose flour, sugar, baking powder, ground ginger and salt to the processor. Pulse briefly to combine.
  • Add the chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.
  • In a medium bowl, whisk together ½ cup non-fat milk, vanilla extract and egg white. Pour the mixture into the processor and pulse quickly until just mixed.
  • Turn the mixture out onto a generously floured surface. Sprinkle the strawberries over the dough. Lightly dust your hands with flour and gently knead to mix in the strawberries, and form the dough into a ball.
  • Transfer the dough to the prepared baking sheet. With lightly floured hands, form the dough into an 8-inch circle.
  • Cut the circle into 12 triangles, keeping the circle of dough intact.
  • Using 2 teaspoons of non-fat milk, lightly brush the tops of the scones. Sprinkle the turbinado sugar over top.
  • Bake for 16-20 minutes, or until the surface of the scones are golden brown. Cool on the tray or on a cooling rack. Cut the scones apart and serve.
  • (Make ahead: The scones can be made ahead and frozen. Separate the raw scones from each other and place them on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)


WW (Old Points) 3 / WW (Points+) 4


Serving: 1Scone | Calories: 135kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 107mg | Potassium: 122mg | Fiber: 1g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 3.5mg | Calcium: 43mg | Iron: 1mg