Better-than-Butter Fresh Fruit Scones
(makes 6 large scones or 12 minis)

This yummy summer recipe uses fruit puree instead of butter to cut the fat and calories!


  • 1 cup strawberries (or your favourite fruit)
  • 3 tablespoons of granulated sugar or brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons of prune puree (you can try making your own or use baby food for an easier option)
  • 2/3 cup cold buttermilk or plain yogurt


  • Preheat oven to 400 degrees. Lightly grease a cookie sheet.
  • Cut fruit into small bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside.
  • Combine remaining sugar, flour, baking powder and salt. Add prune puree!
  • Stir in fruit; then add cream/buttermilk all at once. Gently stir dough until it holds together.
  • Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the fruit or berries.
  • Place dough on cookie sheet according to the size of scones you would like, leaving at least 1/2 inch of space between them.
  • Bake 10 minutes or until the tops are begin to brown and spring back when you push them.

Enjoy with a cup of tea!


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