Strawberry Scones

5 from 5 votes

These soft, flavorful strawberry scones are full of fresh strawberries and topped with sweet white chocolate. The recipe is super easy and they are the perfect scones for spring and summer!

Prep Time20

Cook Time8

Chill Time15

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: scones

Calories: 426kcal

Author: Natalie

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

US Customary - Metric

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

Storage: 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.

Heavy cream: Whole milk or buttermilk can also be used in place of heavy cream.

Keep Your Ingredients Cold: Cold ingredients help keep the butter from melting before it hits the oven. It also makes 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 fridge at least 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.

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