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 on a baking sheet drizzled with a glaze.


 

Why I Love This Recipe

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. If you've tried my Pumpkin Chocolate Chip Scones you know this. 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 with the best Strawberry White Chocolate Scones!

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 Strawberry White Chocolate 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. Some people prefer to roll out the dough and cut it perfect triangles but I find that it's easier to overwork the dough that way. These drop Strawberry White Chocolate Scones are moist and tender and perfectly flaky.

Strawberry White Chocolate Scones on a baking sheet, fresh out of the oven.

Ingredients & Substitutions

Mise en place of all ingredients to make Strawberry White Chocolate Scones.
  • Flour
  • Baking powder
  • Salt
  • Sugar
  • Unsalted butter
  • Heavy cream
  • Strawberries
  • White chocolate chips or chunks

*For a full list of ingredients and instructions please see recipe card below.

How to Make Strawberry White Chocolate Scones

Large glass mixing bowl with flour, baking powder, salt and sugar whisked together.

Step 1: Combine the flour, baking powder, salt, and sugar and gently whisk together.

Large glass mixing bowl with grated cold butter added to dry ingredients.

Step 2: Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.

A large glass mixing bowl with white chocolate chips and chopped strawberries added to the flour and butter mixture.

Step 3: Fold the strawberries into the dry mixture along with the white chocolate chips.

A large mixing bowl with a well created in the center of the ingredients mixed so far, and heavy cream poured into it.

Step 4: Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

A large mixing bowl with the dough ready to make strawberry white chocolate scones.

Step 5: Preheat the oven to 400 degrees F. Chill the dough for at least 20 minutes - 4 hours for best baking results.

A baking sheet lined with parchment paper and strawberry white chocolate scone dough placed on it as 12 mounds, ready to bake.

Step 6: 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.

A small mixing bowl with lemon juice, powdered sugar and melted butter to make the glaze for scones.

Step 7: Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain.

A baking sheet lined with parchment paper with 12 freshly baked strawberry white chocolate scones.

Step 8: Once the Strawberry White Chocolate Scones have cooled, drizzle with the glaze and let cool.

Tips & Tricks

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.

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

FAQs

What is the secret to making good scones?

The secret to making good scones is using cold butter and handling the dough as little as possible. Grating the butter also ensures that it's properly distributed!

What is better for scones buttermilk or heavy cream?

Either buttermilk or heavy cream can be used for making scones, but it ultimately depends on your personal preference and desired outcome. My recipe for Strawberry White Chocolate Scones always call for heavy cream and if we need a bit of a tang, I'll add a squeeze of lemon.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Strawberry White Chocolate Scones

Author: Gaby Dalkin
5 from 17 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

Ingredients
  

  • 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

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.

Notes

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!

79 Comments

  1. 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?

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

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

  2. 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.

    1. 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

  3. 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!

  4. 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.

  5. 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!

  6. 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!

  7. 5 stars
    Super easy and delicious recipe!
    Even without the glaze, to cut down on sugar consumption- these were incredible!!!!!!

    Highly recommend!!!!

  8. 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) ‍♀️

  9. 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?

    1. 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 🙂

  10. 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!!

4.95 from 17 votes (5 ratings without comment)

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