Is it just me or is there nothing more swoon-worthy on a Sunday morning than warm scones straight out of the oven and comfy PJs that you’ll most likely leave on for the rest of the day. Yes sometimes I love a lazy Sunday! Ok back to the scones. You see, the only problem I have with these little breakfast delights is that they can be pretty fattening. Ugh.Yes I know what you’re thinking…”well everything that tastes good is usually always fattening.” WRONG! I would generally tend to agree with this statement, however after three test trials, a messy kitchen and an extremely full tummy, I’m pretty sure I’ve found the perfect scone recipe that is light on calories and full of delicious flavor!
You’re very welcome.
When I first made these I was determined to make them without butter. Well let me just go ahead and throw this out there – scones need butter. Bottom line. So I decided to cut out some of the butter typically used in a scone recipe to lighten these up and subbed in deliciously creamy strawberry Greek yogurt. Not only did that give these scones a subtle hint of sweetness, but it also made them super moist!
Winner winner chicken dinner.
And let me also throw out that one of my absolute favorite flavor combinations is hands down strawberry and basil so I thought they’d be the perfect addition to my morning scones. You could really choose any berries you’d like, but I just happen to have a quite the love affair with strawberries…yum. These have a sweet yet savory flavor and make for a successful brunch!
I also used a combination of whole wheat flour and rolled oats rather than all-purpose flour. I loved the rustic look it gave these scones along with a nice grainy texture, call me weird but I suppose it’s the little things. I kept these on a cake stand in my kitchen last Sunday and I can’t even begin to tell you the compliments I received from the friends I had over on how amazing my kitchen smelled along with how gorgeous they looked displayed!
Hey I mean at least if you don’t like them, they’ll make a great addition to your kitchen decor. But I really don’t think that will be an issue.
To make these, I simply just formed a ball with my hands (like I said I enjoy the rustic look), but you could just as easily use a round cookie cutter to make perfect shapes. I just prefer the lazy easy route. Enjoy!
Strawberry Basil Scones
- 1 1/2 cups whole wheat flour
- 1 1/4 cups rolled oats
- 1/4 cup raw sugar
- 1 tsp baking powder
- 1/4 tsp. sea salt
- 6 Tbsp unsalted butter, melted and cooled
- 1/2 cup strawberry Greek yogurt such as Voskos
- 1/3 cup fat-free milk
- 1/2 tsp. vanilla extract
- 1 cup chopped strawberries
- Handful fresh basil, chopped
- Preheat oven to 425 degrees F.
- In a large bowl, mix together flour, rolled oats, sugar, baking powder and salt, set aside. In a separate bowl, whisk together butter, yogurt, milk and vanilla.
- Add mixture to dry ingredients and stir until just combined. Fold in chopped strawberries and basil.
- Line a cookie sheet with parchment paper and place on there 1/3 cup balls of dough, evenly spaced. Bake for about 15 minutes until tops are lightly browned. Enjoy!
Serving Size: 1 scone • Calories: 198 • Fat: 8 g • Carbs: 27.8 g • Fiber: 3.5 g • Protein: 5.8 g • WW Points+: 5 pts