Delicious Easy Mini Strawberry Lemon Scones on a Royal Dalton Old Country Roses plate with tea pot and tea cup with tea from Gourmet Done Skinny

Mini Strawberry Lemon Scones

  • myWW Points:3 Smart Points per mini scone for all plans
  • Author: Amy Lawrence
  • Prep Time: 15
  • Cook Time: 8
  • Total Time: 30
  • Yield: 32 mini scones 1x
  • Category: Bread/Dessert
  • Method: Baking
  • Cuisine: American


Easy, quick, delicious and moist, mini strawberry lemon scones made fresh in about 30 minutes.  Only about 82 calories per scone (3 ww Freestyle Smart Points)



  • 3 c. self rising flour
  • 1/2 c. sugar
  • 1/2 c. unsalted butter, cold
  • 1 1/4 c. low-fat buttermilk, plus a few tablespoons more if needed
  • 1/2 c. sliced fresh strawberries
  • 2 T. freshly grated Meyer lemon peel or freshly grated regular lemon peel, be sure it’s fresh!


  1. Preheat oven to 400°.
  2. Combine self rising flour and sugar.
  3. Cut in butter with a pastry blender until mixture is coarse and crumbly. You can also put about 1 c. of the flour in a food processor , add butter and lightly pulse until crumbly. Then add back into the bowl.
  4. Add strawberries and fresh lemon zest. (Use a microplane grater for the lemon zest for best results).
  5. Add about 1 c. of the buttermilk to make a soft dough. (You’ll add the rest later if needed).
  6. Scoop off about 1 c. dough-the part that is well moistened. I actually place the moistened dough in a dry measuring cup for measurement so all the scones are the same size.  Lightly flour your hands and board. Dump the 1 c. of dough into your hands and make a ball. You will probably have to push the dough together to keep it from falling apart. Lightly press ball down on a floured board until you have a round disc about 5 inches in diameter.  Round the edges with your hands. Don’t overwork the dough. This is a quick bread.  If you handle it too much, the scones will be tough. Cut the disc into 8 pie shaped pieces.
  7. Carefully transfer each scone onto a parchment lined baking sheet. Allow a few inches in between scones. Do this for rest of dough adding the remaining 1/4 c. buttermilk to moisten the flour mixture at the bottom of bowl. Please be sure to see note at bottom.
  8. Bake at preheated 400° for about 8-10 minutes. These do not get very brown. The tops look crunchy but they are still soft inside.
  9. Allow to cool on baking sheet. Eat some and freeze rest for another time.


I have found it better to add the buttermilk in parts as you go. I first add 1 c. of buttermilk then scoop out the moistened part and make a few scones. Then I go back, add a little more buttermilk and scoop out the rest. If you add all of the buttermilk at once, the top will be sticky and the bottom part of the mixture will be dry. If you try and mix it all together it will be a big mess and your scones will be tough. Use the 1 c. dry measuring cup to measure your dough, that way your scones will all be an even size. You will probably have to “free form,” the last bits of dough into scones. If you need to add a just a bit more buttermilk, go ahead, just don’t make the scone mixture sticky.