Strawberry White Chocolate Scones

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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:

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

Strawberry White Chocolate Scones

Author: Gaby Dalkin
4.9 from 15 votes
These Strawberry White Chocolate Scones are moist, dotted with chocolate, and loaded with strawberries. They make for the perfect weekend treat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 people


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

For the Glaze

  • ¼ cup freshly squeezed lemon juice
  • 1 cups powdered sugar, sifted
  • ½ tablespoon unsalted butter, melted


  • 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.


I love to make "drop" scones just like drop biscuits. It's so much quicker and easier than making fussy triangles. And if you don’t have fresh strawberries on hand, you can easily substitute any other berry you prefer: raspberries, blueberries, blackberries etc.

Nutrition Information

Calories: 316kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 219mg | Potassium: 98mg | Fiber: 1g | Sugar: 18g | Vitamin A: 602IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. 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.

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

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

  3. 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 🙂

    1. 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?

    2. 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

    3. 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!

  4. 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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.

  9. 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?

  10. 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?

  11. 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?

    1. 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!

  12. 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.

    1. 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.

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