Strawberry Scones

Fresh strawberries make the best Strawberry Scones as they melt into the dough and create little pockets of sweetness that pair perfectly with the white chocolate. I simply gather some baking ingredients, heavy cream, and white chocolate chips, and in less than an hour, I have these delicious treats ready to serve to my kiddos. If you love strawberry scones, this recipe makes the perfect batch to enjoy for breakfast, a snack, or even dessert.

Scones are one of my daughter’s absolute favorite baking treats, every time I take her to the coffee shop she ask me to get her some sort of scone. She always eats the top first because, according to her, “that’s where all the good stuff is.” The other day, I spotted a bowl of fresh strawberries in the fridge left over from when I made my strawberry custard filled donuts, and it sparked an idea. Instead of letting them sit there, I decided we would roll up our sleeves and make a batch of homemade strawberry scones together. We measured, mixed, and laughed through the whole process, and by the time the kitchen smelled sweet and buttery, she was already setting the table for “afternoon tea.”

These strawberry scones are so simple to make that my daughter jumped right in to help, happily stirring the dry ingredients with the white chocolate chips like a little pro. That’s how easy they are. I love that in about 40 minutes we can go from mixing bowl to warm scones on the table. No waiting around for dough to rise, just straight to the good part. This recipe only needs a handful of ingredients too, like juicy strawberries, creamy white chocolate chips, a splash of lemon juice, lemon zest, and the usual baking staples like butter, eggs, and flour. Let me walk you through it so you can make a batch for your next brunch.

Why you will love this recipe

• Quick and simple to make: I can have these strawberry scones ready in about 40 minutes from start to finish, so they work perfectly for busy mornings or last-minute brunch plans. There is no waiting for dough to rise, just mix, shape, and bake.
• Fresh strawberry flavor: Using fresh strawberries means the fruit melts right into the dough, creating sweet little pockets that taste incredible with the creamy white chocolate chips. The lemon zest and juice give them a light and fresh flavor.
• Kid-friendly fun: This recipe is great for baking with kids since the steps are simple and hands-on.
• Perfect for any occasion: I love that these scones are great either for breakfast, a quick snack, or a pretty dessert for a special brunch.

What you will need

• Chopped fresh strawberries: I rinse and dry the strawberries well before chopping so the dough stays the right texture. Fresh berries make them taste the sweetest.
• White chocolate chips: I like using Ghirardelli or Guittard because they melt smoothly and taste rich.
• Heavy cream: I use heavy whipping cream to make the dough soft and tender. It also keeps the scones moist after baking.
• White granulated sugar: This adds the right amount of sweetness to balance the lemon and fresh berries.
• All-purpose flour: I whisk, spoon, and level the flour so the scones stay light instead of dense.
• Large egg: I add one egg to hold the dough together and give the scones structure.
• Unsalted butter: I cut the cold butter into tablespoons so it blends into the dough in little pockets for a flaky texture.
• Lemon juice: A splash of lemon juice brightens the flavor and works perfectly with the sweetness of the berries.
• Lemon zest: I use zest for extra citrus fragrance. The scones smell amazing as they bake.
• Vanilla extract: This adds a sweet note that blends nicely with the berries and chocolate.
• Baking powder: I use baking powder so the scones rise in the oven.
• Salt: Just a pinch helps all the flavors stand out.
• Glaze ingredients: I melt white chocolate chips. A little coconut oil helps thin the chocolate so it drizzles smoothly over the scones.

How to make

1. Preheat oven and mix dry ingredients: I preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Then, I stir together the flour, baking powder, sugar, and salt in a large bowl, cut the cold butter into the mixture with a pastry blender until it looks like coarse crumbs, and fold in the white chocolate chips.

2. Add the wet ingredients: I whisk the cream, vanilla extract, lemon juice, lemon zest, and egg in a small bowl, then pour it into the flour mixture.

3. Cut the dough and shape: I stir the mixture until it starts to clump, then gently fold in the chopped strawberries. I place the scone dough on a floured surface, press it into a round disc about one inch thick and seven inches across, and cut it into eight wedges before carefully moving them to the prepared baking sheet with a pie server.

4. Glaze and bake the scones: I lightly brush the tops of the scones with heavy cream and sprinkle on sugar if I am using it. I bake them for about 15 minutes, or until the edges and bottoms are golden brown, then let them cool right on the baking sheet.

5. Make the topping: I melt a quarter cup of chocolate chips with half a teaspoon of oil in the microwave for 15 seconds, then stir and repeat until it is smooth. I drizzle the melted chocolate over the warm scones and let it set before serving.

Expert tip

Keep butter and cream cold

Whenever I make these delicious strawberry scones, I always keep my butter and cream extra cold before mixing because that is the secret to getting them tender with those lovely flaky layers. I usually cut the butter into small pieces first, then pop it back in the fridge while I get everything else ready.

More tips to consider:

• Not strawberry season? I like to use frozen strawberries when fresh ones are not available, and I never thaw them first.
• If I do not have a pastry blender, I just use my fingers to mix the butter into the flour until it looks crumbly.
• Sometimes I freeze my butter first, then use a cheese grater or sharp knife to cut it into little pieces.
• I have also used my food processor with a metal blade to chop the butter quickly.
• If I am skipping the chocolate drizzle, I sprinkle sugar on top after brushing the scones with cream for a taste that reminds me of strawberry muffins.
• I am gentle when mixing the dough so the strawberries keep their shape and do not get squished.

Recipe variations and add-ins:

• Switch up oils: I sometimes use two tablespoons of canola oil if I want a neutral flavor in my scones.
• Smooth sugar finish: I like to dust two tablespoons of powdered sugar on top for a smooth sweetness with no crunch.
• Mix up fruit: I swap in one cup of blueberries, raspberries, or blackberries instead of strawberries, or mix them together for more variety.
• Chocolate swap time: I use a quarter cup of milk chocolate or dark chocolate chips when I want a richer flavor.
• Nutty aroma twist: I add half a teaspoon of almond extract for a light nutty aroma that pairs so well with the fruit.

Serving suggestions

When I make these scones for a family birthday brunch, I usually set them out next to a jar of homemade strawberry sauce so everyone can spoon on as much as they like. One year, my mom paired them with my famous caramel sauce and I am pretty sure half the batch disappeared before we even sang happy birthday.

Last week we had a summer BBQ and I made a big jar of strawberry margaritas for the grown-ups. For dessert, I brought out a plate of these strawberry scones along with my creamy strawberry margarita tiramisu and little cups of strawberry mousse. It turned into a sweet strawberry spread and by the end of the night, everything was gone, which is exactly how I like it.

How to store leftovers:

• Store: I keep leftover scones in an airtight container on the counter for up to three days or in the fridge for a week if I want them to last longer.
• Freeze: I wrap each scone in plastic wrap, pop them in a freezer bag, and freeze them for up to three months.
• Thaw: I let the frozen scones thaw in the fridge overnight so they taste fresh again.
• Reheat: When I am ready to eat, I warm them in the microwave for 30 to 60 seconds and sometimes add a little extra drizzle on top for fun.

Frequently asked questions

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