Strawberry White Chocolate Scones


Total Time:

30 minutes



If you’ve never made scones before – these Strawberry White Chocolate Scones are the perfect way to start!

Strawberry White Chocolate Scones from (@whatsgabycookin)

Let’s get a few things out of the way up front: these are NOT dry scones. I just can’t get into any scone that is dry. I don’t want to dunk it into tea or coffee, I want it to be moist and delicious all on it’s own. So after much re-jiggering to a few traditional scone recipes… here we are!

Scones are one of those easy indulgences that make me happy. There are 2 tricks to making scones. First – grating the butter. You’ll need ice cold butter for this recipe and then you’ll grate it up on a box shredder and then fold it into the dry ingredients! That way the butter is evenly distributed throughout the scones and each bite it perfect.

The second tip is all about forming the scones. I’m a drop scone kinda gal – which means after you make the dough, you just drop balls of it into a baking sheet and stick it into the oven. I’m not into rolling the dough out, cutting perfect triangles and then baking them because that’s an extra step between baking and eating these Strawberry White Chocolate Scones and that is way too much work for me!

Strawberry White Chocolate Scones from (@whatsgabycookin)

Whip these Strawberry White Chocolate Scones up next time you need to make breakfast, bring a dish to brunch, or just want to eat a little strawberry white chocolate goodness and I can promise you won’t be disappointed! And if you don’t have fresh strawberries on hand, you can easily substitute any other berry you prefer: raspberries, blueberries, blackberries etc.

For a few other scone recipes:

Strawberry White Chocolate Scones

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These Strawberry White Chocolate Scones are moist, dotted with chocolate, and loaded with strawberries. They make for the perfect weekend treat.

Gaby Dalkin
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes


  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 5 tbsp unsalted butter, cold, grated into small pieces
  • 1 1/2 cup heavy cream
  • 1 cup chopped strawberries
  • ½ cup white chocolate chips or chunks

For the Glaze

  • 1/4 cup freshly squeezed lemon juice
  • 1 cups powdered sugar, sifted
  • 1/2 tablespoon unsalted butter, melted


  • Preheat the oven to 400 degrees F.
  • Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
  • Fold the strawberries into the dry mixture along with the white chocolate chips. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
  • Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let cool.
Strawberry White Chocolate Scones: Chef Vision

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  1. Monika

    Full disclosure. I have never made scones before, and this is weird because I LOVE them. I always thought grating the butter was a pain, but it really doesn’t sound bad at all and the trade off of eating these delicious scones is the pay off!!

  2. Heather Christo

    these look so wonderful-I love the flavor combination!

  3. Sommer @aspicyperspective

    Perfect for an afternoon tea or a cup of coffee in the morning! Yum!

  4. Kevin @ Closet Cooking

    Love the strawberry and white chocolate combo here!

  5. Julie @ Table for Two

    These look fab! The combo of white chocolate and strawberries are a winner!

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  7. Sophia Carlin

    They are in the oven! They look delish. I have made your banana bread many times, and it is loved by my whole family.

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  11. Ginger

    Any suggestions for high altitude baking for these scones? They look amazing but I live in Colorado and wasn’t sure how to adjust for the difference in altitude.

  12. Morgan

    I made these and they came out super flat. The dough was more like batter than dough. Can you tell me what i did wrong?

    • Gaby

      did you make any ingredient adjustments? and did you use the ice cold butter?

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  14. Maggie

    Hey Gaby! these look delicious! can i make them ahead? would you go ahead and bake them and store in freezer or fridge? then ice before serving?

    • Gaby

      totally make ahead friendly! and store in freezer and thaw before serving

  15. Margy

    Hi Gaby! I’m new to your blog but am HOOKED. Can’t wait to make these tomorrow morning but don’t have white choc chips. I’m thinking semi-sweet would be just as good?

  16. Jess

    Easy & delicious! My two year old says “these cookies are really yummy”. I’ve made scones before and they’ve sometimes come out a little dry and heavy. These are fluffy and moist.

  17. Tashina

    Hi Gaby!
    Is there a good substitute for heavy cream? We only have almond milk and half n half.

  18. Jess

    Gaby –
    Do you think you could use frozen & defrosted berries? Or too much moisture? Trying to work with what I have in the house. Thanks so much!

    • Gaby

      frozen is fine! Just thaw them entirely and then blot dry

  19. Lisa

    5 stars
    These scones are absolutely delicious! The kitchen filled with their sweet scent and they taste as great they look and smell. I even shared some with my neighbors! Thank you!

  20. Jolene

    5 stars
    Decided last minute to make these – they were easy to put together, and delicious. Dough was very wet. Loved doing the scoop style. Thanks Gaby!

  21. Maria

    5 stars
    SO GOOD! I made these this morning with blueberries and I’m blown away. This is my first What’s Gaby Cooking recipe and definitely won’t be my last.

  22. Terri

    Made these scones for the first time today. OMG! So delicious…and so easy to make!

  23. Sarah

    Hi Gaby,
    These looked so good in your pics! Did you mean 1/2 cup cream? My go to scone recipe calls for similar dry measurements but 1/3 cup cream. I went ahead and added 1 1/2 cups of cream even though it sounded like a lot of liquid for scones and they are liquidy (like pancake batter) and even with a longer cooking time, they looked like flat pancakes. I followed the recipe exactly (even grated the butter). Just a heads up!
    I LOVE all of the other recipes of yours I’ve tried and I’ve tried a lot of them 🙂

    • Gaby

      Nope, I mean 1 1/2 cups of cream!! It’s been tested a few dozen times. So odd that they were too wet for you! Do you happen to have a photo of what the batter looked like?

  24. Stephanie D

    Can you use half and half instead of heavy cream? I’d just go get the cream but social distancing ya know?

  25. Ana

    If I use coconut flour instead of regular flour will that mess up the recipe. I’m using everything in my pantry and I don’t have enough regular flour for the recipe.

    • Gaby

      I can’t say if coconut flour will work! I’ve tested other recipes with it and it never turns out quite right!

    • Gaby

      yes! or use any other kind of chocolate chips