If you’ve never made scones before – these Strawberry White Chocolate Scones are the perfect way to start!
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!
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 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. I’m not into rolling the dough out, cutting perfect triangles and then baking them because that’s an extra step between baking and eating these Strawberry White Chocolate Scones and that is way too much work for me!
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.
For a few other scone recipes:
- Savory Cheese and Scallion Scones
- Vanilla Coconut Scones
- Blueberry Scones
- S’more Scones
- Pumpkin Chocolate Chip Scones
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
Strawberry White Chocolate Scones
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter, cold, grated into small pieces
- 1 1/2 cup heavy cream
- 1 cup chopped strawberries
- ½ cup white chocolate chips or chunks
For the Glaze
- 1/4 cup freshly squeezed lemon juice
- 1 cups powdered sugar, sifted
- 1/2 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.
Full disclosure. I have never made scones before, and this is weird because I LOVE them. I always thought grating the butter was a pain, but it really doesn’t sound bad at all and the trade off of eating these delicious scones is the pay off!!
These look delicious! I love scones!
Kari
http://www.sweetteasweetie.com
Yum. This recipe might be my first attempt at scones!
Mouth=watering! They look perfect!
These look SO good. I must try them soon.
Sounds like the perfect breakfast to me!
Add white chocolate to anything and I’m pretty much game haha! Can’t wait to give these a go. They look delicious
http://www.sprinklesandsaturdays.com
these look so wonderful-I love the flavor combination!
Um…..I need these!!! Fab!
Perfect for an afternoon tea or a cup of coffee in the morning! Yum!
Love the strawberry and white chocolate combo here!
These look fab! The combo of white chocolate and strawberries are a winner!
They are in the oven! They look delish. I have made your banana bread many times, and it is loved by my whole family.
How do you store them?
in an air tight container in the fridge!
I just made these. Again. Deeeelicious! Thank you!
Any suggestions for high altitude baking for these scones? They look amazing but I live in Colorado and wasn’t sure how to adjust for the difference in altitude.
I just made these in the Springs and they turned out just fine as is! I baked at 400 degrees but erred toward baking them for the shortest recommended period of time (only 16 mins), and they were golden brown on the bottom and very tender in the center.
I made these and they came out super flat. The dough was more like batter than dough. Can you tell me what i did wrong?
did you make any ingredient adjustments? and did you use the ice cold butter?
Mine did the same. I did use cold butter (maybe it could’ve been a tad colder but i grated it straight from the fridge) and no subs. Still tasted great, though!
Hey Gaby! these look delicious! can i make them ahead? would you go ahead and bake them and store in freezer or fridge? then ice before serving?
totally make ahead friendly! and store in freezer and thaw before serving
Hi Gaby! I’m new to your blog but am HOOKED. Can’t wait to make these tomorrow morning but don’t have white choc chips. I’m thinking semi-sweet would be just as good?
Easy & delicious! My two year old says “these cookies are really yummy”. I’ve made scones before and they’ve sometimes come out a little dry and heavy. These are fluffy and moist.
Hi Gaby!
Is there a good substitute for heavy cream? We only have almond milk and half n half.
half n half!!
Gaby –
Do you think you could use frozen & defrosted berries? Or too much moisture? Trying to work with what I have in the house. Thanks so much!
frozen is fine! Just thaw them entirely and then blot dry
These scones are absolutely delicious! The kitchen filled with their sweet scent and they taste as great they look and smell. I even shared some with my neighbors! Thank you!
Decided last minute to make these – they were easy to put together, and delicious. Dough was very wet. Loved doing the scoop style. Thanks Gaby!
SO GOOD! I made these this morning with blueberries and I’m blown away. This is my first What’s Gaby Cooking recipe and definitely won’t be my last.
Made these scones for the first time today. OMG! So delicious…and so easy to make!
Hi Gaby,
These looked so good in your pics! Did you mean 1/2 cup cream? My go to scone recipe calls for similar dry measurements but 1/3 cup cream. I went ahead and added 1 1/2 cups of cream even though it sounded like a lot of liquid for scones and they are liquidy (like pancake batter) and even with a longer cooking time, they looked like flat pancakes. I followed the recipe exactly (even grated the butter). Just a heads up!
I LOVE all of the other recipes of yours I’ve tried and I’ve tried a lot of them 🙂
Nope, I mean 1 1/2 cups of cream!! It’s been tested a few dozen times. So odd that they were too wet for you! Do you happen to have a photo of what the batter looked like?
No photo of the batter just the finished product. They looked like pancakes 🙂 Glad they worked for other people who made them. Yours looked delicious!
Made your skillet enchilada bake last night and it was
Hi there! Just made these and while they taste delicious, my flattened out a lot too. I used ice cold butter (I actually stuck it in the freezer after grating) and no substitution on anything. I’m wondering if it’s the way I measured my flour (I fluffed and scooped) so maybe I didn’t get as much flour as you do? My dough was pretty wet and sticky. Thanks! I’m def gonna try again!
Can you use half and half instead of heavy cream? I’d just go get the cream but social distancing ya know?
yes!
If I use coconut flour instead of regular flour will that mess up the recipe. I’m using everything in my pantry and I don’t have enough regular flour for the recipe.
I can’t say if coconut flour will work! I’ve tested other recipes with it and it never turns out quite right!
due to covid19 no white chocolate can you leave out
yes! or use any other kind of chocolate chips
What kind of flours do you recommend?
all purpose
I made these yesterday and they are delicious! So easy to make too!
Can I make the batter the night before and bake in the morning?
yes! I do it all the time
Can I sub the heavy cream for something else?
half and half? almond milk?
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!!
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 🙂
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) ‍♀️
Super easy and delicious recipe!
Even without the glaze, to cut down on sugar consumption- these were incredible!!!!!!
Highly recommend!!!!
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!
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!
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.
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!
Super good! I added raw sugar on top for a nice crust.
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
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