These strawberry scones are tender, moist scones filled with fresh strawberries. They are topped with sweet white chocolate. The recipe is super easy to make and they make the perfect brunch treat for spring and summer!
These easy Strawberry Scones are soft, tender scones made with fresh strawberries and white chocolate. They are the perfect treat for breakfast, brunch or an afternoon treat!
This recipe for strawberry scones is super easy to make. They are delicious with a cup of tea or coffee!
I adapted this recipe from my Lemon Raspberry Scones recipe. For more scones recipes, try my Cranberry White Chocolate Scones, and Lemon Lavender Scones.
Jump to:
Why You’ll Love This Recipe
- This simple recipe doesn’t require special ingredients or fancy tools.
- You can make these even if you’ve never made scones.
- Strawberry scones are perfect with tea or coffee. They make the best breakfast for spring and summer! For another yummy scones recipe, try my carrot cake scones.
- You’ll love biting into the bits of sweet, juicy strawberries. If you have extra strawberries, try my white chocolate chip strawberry cookies.
- They are buttery, tender and moist.
Ingredients
Here are useful notes on some of the ingredients.
- Baking Powder: Baking powder makes our scones rise.
- Unsalted Butter: It’s best to use frozen butter. I also like to grate it. Grated butter makes it easier to incorporate into the ingredients.
- Strawberries: I recommend fresh strawberries. Frozen strawberries are too watery. Wash the strawberries, pat them dry and chop them. If you’re a big strawberry fan, try my strawberry mousse recipe or these strawberry stuffed cupcakes.
- Heavy Cream: Use cold 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 dark brown sugar.
- Coarse sugar: I like to top the scones with turbinado sugar. This gives the scones a crunchy topping.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- I haven’t tried making these scones gluten free. Most of my recipes work well with a 1:1 gluten free flour. I would suggest using Bob’s Gluten Free 1 to 1 Baking Flour.
- Whole milk or buttermilk can also be used in place of heavy cream.
- Sprinkle some crushed freeze dried strawberries over the white chocolate!
- Granulated sugar can be used in place of the turbinado sugar.
Instructions
Step 1: (Photo 1 above) Grate a stick of frozen butter. Combine the dry ingredients with the grated butter.
Step 2: (Photo 2 above) Whisk to combine the wet ingredients.
Step 3: (Photo 3 above) Pour the wet ingredients over the flour/butter mixture. Stir til combined.
Step 4: (Photo 4 above) Shape the dough into a circle about 1-1 1/2 inches thick.
Step 5: (Photo 5 above) Cut the dough into 8 triangles. Brush with milk and sprinkle with sugar. Refrigerate for 15 minutes.
Step 6: (Photo 6 above) Bake at 350 Fahrenheit for 18-20 minutes. Allow to cool a few minutes before drizzling scones with melted white chocolate.
Expert Tips
- Don’t overmix. Overmixing will make the scones dense and hard.
- Use a pastry cutter, two forks or your fingertips to work the butter into the flour.
- Keep ingredients cold. Cold ingredients keeps the butter cold. Cold butter makes scones nice and flaky when they bake!
- Use frozen butter. Chop or grate the butter then freeze it for another 15 minutes.
- Chill scones before baking. Shaping the dough will cause it to warm up. After cutting the scones, chill before baking.
Recipe FAQs
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.
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 for up to 2 months.
More Recipes You’ll Love
Strawberry Scones
Ingredients
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
Topping
- 2½ ounces white chocolate melted
Instructions
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.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Leave a Reply