If you've never made scones before - these Strawberry White Chocolate Scones are the perfect way to start!
Table of Contents
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. 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.
Ingredients & Substitutions
- Flour
- Baking powder
- Salt
- Sugar
- Unsalted butter
- Heavy cream
- Strawberries
- White chocolate chips or chunks
How to Make
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 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
FAQ's
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
Strawberry White Chocolate Scones
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.
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?
did you chill the dough?
No I didn’t, was I supposed to? Maybe I missed that. I will reread the instructions, thank you.
you don't have to - but if your butter gets too warm, they can spread. So chilling for 20 minutes will help
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.
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
Super good! I added raw sugar on top for a nice crust.
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!
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.
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!
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!
Super easy and delicious recipe!
Even without the glaze, to cut down on sugar consumption- these were incredible!!!!!!
Highly recommend!!!!
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) ♀️
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?
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 🙂
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!!
Can I sub the heavy cream for something else?
half and half? almond milk?
Can I make the batter the night before and bake in the morning?
yes! I do it all the time
I made these yesterday and they are delicious! So easy to make too!
What kind of flours do you recommend?
all purpose