Strawberry Basil Scones

Yields about 8 – 10 scones. Recipe adapted from Port and Fin.
Prep time: 10 minutes
Cook time: About 20 minutes



  1. Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper and lightly grease with nonstick cooking spray. In another bowl, toss the strawberries with the brown sugar and set aside.
  2. In a large bowl, whisk the flour, almond meal and baking powder. Add the butter to the flour mixture and cut it in using a pastry knife until it’s coarse (and resembles sand). Stir in the applesauce, milk, cream, honey, preserves and mix until a soft dough forms. Gently fold in the strawberries and basil and mix just enough to blend (you don’t want the strawberries to bleed or the basil leaves to bruise).
  3. Using a large spoon, scoop out a heaping spoonful of dough. Using your hands, gently roll the dough together (it’ll be a little crumbly still) and drop onto the parchment paper, leaving an inch or so between each scone.
  4. Once all have been scooped, place in the oven and bake for about 20 – 24 minutes, or until golden brown. Let cool slightly on the parchment paper and then move to a wire cooling rack.
  5. Once completely cooled, drizzle with glaze and serve with speckles of strawberries.

Nutritional information per scone: 

Calories: 236.5
Fat: 9.7 grams
Carbohydrates: 33.5 grams
Fiber: 1.5 grams
Protein: 4.1 grams
Weight Watchers Points: 6 

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