Strawberry White Chocolate Scones

Rating:

Total Time:

30 minutes

Difficulty:

Easy

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

Strawberry White Chocolate Scones from www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@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:

Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here

Strawberry White Chocolate Scones

Gaby
These Strawberry White Chocolate Scones are moist, dotted with chocolate, and loaded with strawberries. They make for the perfect weekend treat.
5 from 10 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 people

Ingredients
  

  • 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

Instructions
 

  • 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. Chill the dough for at least 20 minutes - 4 hours for best baking results.
  • Preheat the oven to 400 degrees F.
  • 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.

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80 comments

  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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    […] the idea of these Strawberry White Chocolate Scones! These may be on Sunday morning’s […]

  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.

    • Elizabeth

      I just made these in the Springs and they turned out just fine as is! I baked at 400 degrees but erred toward baking them for the shortest recommended period of time (only 16 mins), and they were golden brown on the bottom and very tender in the center.

  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?

    • Heather

      Mine did the same. I did use cold butter (maybe it could’ve been a tad colder but i grated it straight from the fridge) and no subs. Still tasted great, though!

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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?

    • Sarah

      No photo of the batter just the finished product. They looked like pancakes 🙂 Glad they worked for other people who made them. Yours looked delicious!
      Made your skillet enchilada bake last night and it was

    • Yas

      Hi there! Just made these and while they taste delicious, my flattened out a lot too. I used ice cold butter (I actually stuck it in the freezer after grating) and no substitution on anything. I’m wondering if it’s the way I measured my flour (I fluffed and scooped) so maybe I didn’t get as much flour as you do? My dough was pretty wet and sticky. Thanks! I’m def gonna try again!

  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

  26. amanda usery

    I made these yesterday and they are delicious! So easy to make too!

  27. Lis

    5 stars
    This recipe is approachable, easy, and will have you thinking you can become a pastry chef. I’ve made it twice in the past two weeks (quarantine baking) and both times the scones came out so good! I didn’t have heavy cream so I substituted. The first time I used half and half and kept the measurement the same. The batter was a little wet but the scones came out tasting so good!! The second time I used buttermilk and used a little more than a cup which made them hold their shape better and they were still so amazing! My favorite was with half and half, I can only imagine how good they are with heavy cream (if I can remember to get it at the store next time haha). Thank you for such a fun and delicious recipe!!

  28. Giselle

    5 stars
    Just made these yesterday and they were absolutely delicious and almost gone! Dough was very sticky but they were extremely moist. Going to make another batch today although I don’t think I have enough flour left…..would you recommend combining almond flour with regular flour?

    • Gaby

      haven’t tried it with almond flour so I can’t say for sure!! But the dough is sticky – that’s why it’s not dry 🙂

  29. Hannah

    These taste delicious, BUT the dough was extremely wet and the scones flattened out significantly (follows the recipe exactly, no substitutions and used grated ice cold butter) ‍♀️

  30. Jen

    5 stars
    Super easy and delicious recipe!
    Even without the glaze, to cut down on sugar consumption- these were incredible!!!!!!

    Highly recommend!!!!

  31. Jill Gunn

    5 stars
    I made these for my daughter who is a nurse serving on the front lines here in Jackson Mississippi. I had an abundance of strawberries in my weekly CSA box and as I always do, I turned to What’s Gaby Cooking for inspiration. These scones are fabulous and so easy to make. My daughter loved them , as we all did, and they sustained her though a difficult week. I will make these over and over again!

  32. Diana Perez

    Mine also turned out more like cookies/pancakes, but I did also use half and half because I did not have the heavy cream. Nevertheless, they were delicious!

  33. Chelsea Crissup

    So delicious will definitely make again!!! I didn’t have any white chocolate chips on hand so I omitted. Next time I omit the white chocolate chips I would use 1 1/2 cups chopped strawberries.

  34. Natalie

    5 stars
    Gaby is right, these scones are not dry. I did not find the dough too wet like other reviews, it was actually perfect! I added lemon zest and extract to the dough for a little extra pop of lemon. My husband couldn’t wait to try so he did without, and later with the glaze, he said the glaze was a game changer! Would definitely make again!

  35. Nicole

    Hello!
    Long time fan I make a ton of your recipes. I tried these this morning with strawberries we just picked from the farm. I made sure the butter was ice cold and kept in the fridge while mixing other ingredients. I had to leave out 1/2 a cup of milk to keep from having soup and add a ton of flour at the end to give them shape and to not stick to the parchment. There just seemed to be way too much liquid. Can you tell me what I did wrong. I wonder if fresh star berries have more water? Help I want to try again and make these correctly. Thanks.

    • Gaby

      might have to do with the strawberries but you said in your comment you used milk? heavy cream will def make a difference so that’s what i would recommend with the ratios listed here

  36. Rachel Norman

    These taste amazing!!! We went strawberry picking twice this weekend so I made two batches, they are delicious and moist but don’t look as fluffy as yours, mine sort of melt on the pan. Any tips for me?

    • RACHEL NORMAN

      No I didn’t, was I supposed to? Maybe I missed that. I will reread the instructions, thank you.

    • Gaby

      you don’t have to – but if your butter gets too warm, they can spread. So chilling for 20 minutes will help