Teatime Tuesday ~ Strawberry Almond Scones

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photograph by Melissa Placzek

Hello friends!

I decided to try something new this week, instead of the usual “Mysteries of Tea” entry where I feature different kinds of tea, I’ll be changing it up once in awhile and doing Teatime Tuesday.

Teatime Tuesday entries will include a recent tea experience and/or recipe for a tea-related treat. I think this will keep our teatime interesting, and not so text-bookish. After all, the main point of the tea experience is to relax and have fun, right?

So, yesterday I went to my friend Clare’s quilting studio for tea. Celtic music was playing in the background, and she had candles burning when I arrived. We had a really great talk and showed each other the quilt projects we’ve been working on. Our couple of hours together flew by!

I brought a plate of these yummy scones to share, and some Mrs. Kelly’s Apricot Ceylon tea. The scones turned out so good, and this tea was the perfect accompaniment! I decided this would be the first official teatime treat I’d share with you.

~Strawberry Almond Scones~

for the scones:

3 cups all-purpose flour

1/4 cup + 2 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick butter

1 and 3/4 cup plain yogurt

1 and 1/2 cups fresh strawberries, sliced

2 Tablespoons sanding sugar

for the glaze:

2 cups powdered sugar

4 Tablespoons milk

1/2 teaspoon pure almond extract

1/2 cup sliced, toasted almonds

Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray, or line with baking parchment. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Using hands, mix butter into flour mixture until it resembles coarse crumbs. Stir in the yogurt, and gently fold in the strawberries.

Scoop 12 large mounds onto baking sheet. Sprinkle with sanding sugar. Bake for 30 to 35 minutes, until golden and cooked through. Cool scones on wire racks for 30 minutes.

Drizzle scones with glaze and top with some toasted almonds before serving.



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  32 comments for “Teatime Tuesday ~ Strawberry Almond Scones

  1. Sandy
    April 5, 2011 at 2:24 pm

    Nice plate.;)

  2. Melissa
    April 5, 2011 at 2:30 pm

    Hee hee…thanks! Time to switch out my favorite autumn/winter china (Johnson Brother’s Friendly Village) for my favorite spring/summer china (Johnson Brother’s Strawberry Fair) 🙂

  3. Kimber Dunn
    April 7, 2011 at 10:24 am

    Delicious!! Can’t wait to start making more of your straweberry recipes with the ones I grow!! Getting excited to plant the garden and hit the farmers market!

  4. Melissa
    April 7, 2011 at 10:38 am

    I am so looking forward to a little garden with some veggies and herbs (and maybe a couple strawberry pots!)…and we have a farmer’s market in Red Wing every day, all summer! It’s hard to resist 🙂

  5. Sheryl Houle
    April 8, 2011 at 8:51 pm

    Making these for breakfast tomorrow. I can’t wait to try them.

  6. Melissa
    April 8, 2011 at 8:58 pm


  7. April 9, 2011 at 1:15 pm

    These are awesome…. But they’re gone. Need more.
    ; )

  8. Melissa
    April 9, 2011 at 1:44 pm

    Hee hee 🙂

  9. Sandy
    April 9, 2011 at 2:43 pm

    I am not always the smartest person when it comes to computers so I am asking you since this is on your blog. How do I just make a copy of this recipe without making a copy of the entire blog? I thought I might be able to just right click on the recipes and print, but don’t want to waste paper.

  10. Sandy
    April 9, 2011 at 2:44 pm

    Oh! How much of this red dishware do you have and the name on the back? Looking at doing an article on this…Do you have any of the blue??

  11. Melissa
    April 9, 2011 at 3:56 pm

    Hi Sandy!
    If you hilight just what you want to print and hit command C (for copy) you should be able to paste it (command V) into a word document and then send it to the printer. Hope this helps. Or, just write it down, LOL 🙂

    I sent you a message concerning my china. X and O!

  12. Melissa
    April 9, 2011 at 3:56 pm

    even better…I’ll send it to you 🙂

  13. January 13, 2012 at 11:32 am

    Beautiful presentation and fantastic recipe! Thanks for sharing! <3

    • Melissa
      January 13, 2012 at 11:35 am

      Thanks Vanessa! xoxo and enjoy!

  14. August 9, 2012 at 12:40 pm

    these look and sound great!

    • Melissa
      August 9, 2012 at 12:47 pm

      this is definitely one of my favorite scone recipes, Janice 🙂 enjoy!

  15. January 23, 2013 at 9:11 am

    Wow these are just divine looking! I love the combination. 🙂

    • Melissa
      January 23, 2013 at 5:43 pm

      so pleased you like them, Nicole! Thanks for visiting! 🙂

  16. victoria
    April 11, 2013 at 7:47 pm

    I’m making these on Sat.I just hope I have some left for Sunday breakfast…

    • Melissa
      April 11, 2013 at 10:04 pm

      Enjoy, Victoria! thanks for commenting 🙂

  17. Patsy
    May 2, 2013 at 8:20 am

    Yum!! Should the butter be cold or room temp?

    • Melissa
      May 2, 2013 at 7:00 pm

      I like to use cold butter, Patsy…makes a much flakier scone. Thanks for visiting! XO ~M

      • Patsy
        May 2, 2013 at 7:42 pm

        Great! I always use cold but since the recipe doesn’t say, I thought I’d ask. Also, I always use a method for cutting in the butter that I read on “The Church Cook” blog. She uses a food processor and it works great!
        Thanks for your recipe =)

        • Melissa
          May 2, 2013 at 9:16 pm

          My pleasure, Patsy! enjoy 🙂

          • Patsy
            July 7, 2013 at 10:07 pm

            I’ve made these so many times already. They are delicious!! Everyone says that they should be called a pastry instead of a scone. Thank you for such a beautiful recipe =)

          • Melissa
            July 7, 2013 at 10:17 pm

            Hi Patsy! I agree, these are a bit light to be considered a “true” scone. They are SO darn yummy though! So happy you enjoy these! thanks for stopping by to let me know 🙂 XO, ~Melissa

  18. victoria
    May 3, 2013 at 4:30 am

    I also use cold butter… So very good recipe…Thanks.

    • Melissa
      May 3, 2013 at 7:42 am

      Hi Victoria, So pleased you like the recipe! 🙂 thanks for visiting. enjoy!

  19. Gary
    July 7, 2013 at 8:50 pm

    Could you possibly substitute peaches for the strawberries?

    Love your FB page !!!

    • Melissa
      July 7, 2013 at 9:01 pm

      Hi Gary! You sure could 🙂 substitute any fruit or berry that you like. YUM! enjoy XO, Melissa

  20. MaryB
    February 17, 2014 at 2:32 am

    Will 0% fat Greek yogurt work in these? I have some 0% Fage Greek yogurt on hand and would love to make these in the morning but I know that fat free does not always work well in baking. Thanks for a delicious sounding recipe.

    • Melissa
      February 17, 2014 at 8:51 am

      Hi Mary! yes, the nonfat greek yogurt will work just fine 🙂 enjoy, and thanks for visiting!

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