These strawberry scones are full of fresh strawberries and topped with sweet white chocolate. The recipe is super easy and these tender, delicious scones are the perfect for a weekday breakfast or summer weekend brunch!
These soft, tender Strawberry Scones are filled with fresh strawberries and drizzled with white chocolate. They are the perfect scone recipe for breakfast, brunch or an afternoon treat!
This recipe for strawberry scones is perfect for spring and summer. The scones are super simple to make! I adapted this recipe from my Lemon Raspberry Scones recipe.
Why You’ll Love This Recipe
- They are made with a simple list of ingredients.
- These scones are easy to make, even if you’ve never made scones before.
- Strawberry scones are perfect with tea or coffee. They make the best coffee shop style breakfast for spring and summer!
- They are a little sweeter than traditional scones but not overly sweet.
Here are useful notes on some of the ingredients needed to make this easy strawberry scones recipe.
- Baking Powder: This is what will make our scones rise.
- Unsalted Butter: It’s best to use frozen butter. I also like to grate it. You can chop the butter, but using grated butter makes it easier to incorporate it with the rest of the ingredients.
- Strawberries: I like to use fresh strawberries. Frozen strawberries are too watery and, so I definitely recommend fresh strawberries for these scones. Wash the strawberries, pat them dry and chop them.
- Heavy Cream: Heavy cream makes these scones soft and moist.
- 1 Egg Yolk: Use an egg yolk from a large egg for the dough.
- 1 Egg: For the egg wash.
- Brown Sugar: Use light or brown.
- Coarse sugar: I like to top the scones with turbinado sugar just before baking. This gives the scones a yummy crunchy topping.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Whole milk or buttermilk can also be used in place of heavy cream.
- Instead of brushing the tops of the scones with the beaten egg, brush the scones with heavy cream or milk.
- Freeze dried strawberries make a pretty and yummy topping. Chop strawberries and sprinkle them over the white chocolate.
- Granulated sugar can be used in place of the turbinado sugar.
- Feel free to skip the white chocolate drizzle. These scones are delicious as is.
Step by Step Instructions
Here are the directions on how to make strawberry scones.
Step 1: Grate a stick of frozen butter. Combine the dry ingredients with the grated butter.
Step 2: Whisk to combine the wet ingredients.
Step 3: Pour the wet ingredients over the flour/butter mixture. Stir til combined.
Step 4: Shape the dough into a circle about 1-1 1/2 inches thick. Cut the dough into 8 triangles. Brush with milk and sprinkle with sugar. Refrigerate for 15 minutes.
Step 5: Cut the dough into 8 triangles.
Step 6:Brush with milk and sprinkle with sugar. Refrigerate for 15 minutes. Bake at 350 Fahrenheit for 18-20 minutes. Allow to cool a few minutes before drizzling scones with melted white chocolate.
Hint: To reheat scones, microwave them for 15 seconds.
- Don’t Overwork the Dough: We want a light texture and overworking the dough will result in a dense, heavy texture.
- Cut the Butter into the Dough: Similar to pie dough, you want to work the butter into small, pea sized pieces of butter. A pastry cutter works best for this. If you don’t have one, you can use two forks or your fingertips.
- Keep Your Ingredients Cold: Cold ingredients help keep the butter from melting before it hits the oven. Cold butter will help make our scones nice and flaky. Unlike most recipes which call for room temperature ingredients, you’ll want to make sure to use cold eggs, cold cream, and definitely cold butter.
- Freeze and Grate Your Butter: Stick the butter in the freezer the night before or a few hours before making the scones. You can then chop the butter into cubes or grate it using the large holes of a box grater. Place the butter back into the freezer for at least 15 minutes after grating it.
- Chill the Scones Before Baking: Mixing, shaping the dough will cause it to warm up a bit. After shaping and cutting the scones, pop them on a baking sheet and chill for at least 15 minutes before baking.
For best results, use fresh strawberries for these scones.
Yes. It’s very important to use cold ingredients when making scones. Keeping dough cold helps prevent the scones from over-spreading when they bake. After mixing the dough and cutting out the dough, chill the shaped scones for about 15 minutes in the fridge before baking them.
I haven’t tried making these gluten free. If you would like to try making them gluten free, I would suggest using Bob’s Gluten Free 1 to 1 Baking Flour.
Scones are best enjoyed the day they are made. Store these strawberry white chocolate in an airtight container at room temperature for 1-2 days or the refrigerator for up to 3 days. Freeze the strawberry cream scones for up to 2 months. Defrost in the refrigerator or at room temperature.
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For the strawberry scones
- 2 cups all-purpose flour plus more for the work surface
- 3½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger optional
- ½ cup unsalted butter frozen
- 1 cup heavy cream cold
- ¼ cup brown sugar light or dark, packed
- ¼ cup granulated sugar
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries chopped
- 1 egg for egg wash
- coarse sugar for topping
- 2½ ounces white chocolate melted
For the scones
- Grate the frozen butter using a box grater. Return the butter to the freezer to stay cold while you prepare the rest of the ingredients.
- In a large bowl, whisk to combine the flour, baking powder, cardamom, ginger and salt. Add the grated butter to the dry ingredients. Combine with your fingertips, two forks, or a pastry cutter until you have pea sized crumbs.
- In a medium sized bowl, whisk together the sugars, lemon zest, heavy cream, egg yolk and vanilla extract.
- Pour the wet ingredients over the flour-butter mixture and stir until just combined. Stir in the strawberries til just combined. Do not overmix. Dough shouldn't be dry and should be somewhat sticky but not too sticky. If there are dry spots, add a bit more heavy cream. If it's too sticky (sticking to your hands a lot), add a little more flour.
- Turn the dough out onto a lightly floured surface. Lightly flour your hands. Shape the dough into a cirlce about 1 to 1 and 1/2 inches thick. Aim for a circle between 6 and 8 inches. Use a sharp knife to slice the dough into 8 triangles. In a small bowl, beat the egg. Brush the tops of the scones with the beaten egg. Sprinkle the tops with coarse sugar. Place scones on a baking sheet lined with parchement paper. Refrigerate scones 15 minutes.
- Preheat oven to 375 degrees.
- Bake scones 18 to 20 minutes or until edges are golden brown and the tops are lightly browned. Allow scones to cool 15 minutes on the baking sheet then top with white chocolate or icing and enjoy warm or room temperature.
White Chocolate Topping
- Chop the white chocolate and place it in a bowl. Microwave it for 15 seconds. Give it a stir then microwave it for 15 more seconds. Stir again. If needed, microwave it for 15 more seconds. Drizzle the white chocolate over the scones.