Strawberry, oat and yoghurt scones recipe

An easy make-ahead breakfast or teatime nibble


½ cup (125ml) oats

1½ cups (375ml) cake flour

2 tsp (10ml) baking powderPinch of salt

¼ cup (60ml) castor sugar

¼ cup (60ml) butter, cubed and cold

1 egg, whisked

½ cup (125ml) low-fat plain yoghurt

1 tsp (5ml) vanilla essence

1 cup (250ml) strawberries, hulled and halved

Whipped cream, for serving

Jam of choice, for serving


Blitz oats lightly to a fine-breadcrumb consistency.

Place oats, flour, baking powder, salt and sugar in a large bowl.

Add butter to dry ingredients and rub in using your hands until mixture resembles breadcrumbs.

Combine egg, yoghurt and vanilla in a bowl.

Pour wet ingredients into flour mixture and, using a palette knife, combine ingredients in a cutting motion until a dough forms.

Gently fold in strawberries.

Preheat oven to 170°C.

Roll the dough out on a floured surface to a thickness of about 10cm.

Using a round cutter, cut out scones from dough, making sure not to waste any dough.

Bake on a greased and lined baking tray for about 20-30 minutes, or until a skewer inserted comes out clean.

Serve scones with whipped cream and your favourite jam.

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