Instead of picking up a box of chocolates and a mini-teddy bear at the grocery store for your Valentine, make these homemade White Chocolate Strawberry Scones! Despite being fairly easy to make, they’re pretty visually stunning and absolutely delicious, so they’re sure to get a reaction. Serve them up with coffee in bed or as a dessert after your big Valentine’s Day dinner. A little bit of effort goes a long way on Valentine’s Day! Plus, your S.O. will totally have something to brag to their coworkers at work the next day.
Not into Valentine’s Day? I feel ya. These White Chocolate Strawberry Scones are also a good “just because” treat any day of the year. They’re nice to keep on hand in the freezer for whenever you want a little something sweet to go with your coffee or tea. They’re indulgent but not so overly sweet that you’ll feel sick afterward. Perfect with a warm, cozy beverage! YUM.
Use Fresh or Frozen Strawberries
When I originally created this recipe in 2014 I used frozen strawberries that I sliced when they were just a little thawed, but this time I decided to use fresh strawberries since they’ve already started popping up in the grocery stores. These scones were great with the frozen strawberries but they blew my mind with the fresh strawberries. So you can use either one, but if your budget allows, go for fresh strawberries. The fresh berries add so much more sweetness and fresh strawberry aroma to the scone.
Freeze Leftover Scones for Later
As mentioned above, I love freezing these scones so that I can take one or two out at a time to enjoy with my coffee as an occasional treat. To freeze these scones simply let them cool completely to room temperature, then place them in a freezer bag or other air-tight freezer container. Pop them in the freezer and they’ll be good for about 3 months or so. You can thaw the scones at room temperature, or if you’re in a hurry (as I usually am as soon as I see that scone), pop it in the microwave for 30 seconds and then enjoy.
White Chocolate Strawberry Scones
Servings 8Ingredients
- 2 cups all-purpose flour ($0.30)
- 2 Tbsp granulated sugar ($0.02)
- 2 tsp baking powder ($0.04)
- 1/2 tsp salt ($0.02)
- 6 Tbsp cold butter ($0.60)
- 1 cup sliced strawberries ($1.40)
- 1/2 cup white chocolate chips ($1.10)
- 2 large eggs ($0.47)
- 1/4 cup milk ($0.10)
- 1/2 tsp vanilla extract ($0.14)
Glaze
- 1/2 cup powdered sugar ($0.04)
- 1/4 tsp vanilla extract ($0.07)
- 1 Tbsp milk ($0.03)
Instructions
- Preheat the oven to 425ºF. In a large bowl, stir together the flour, granluated sugar, baking powder, and salt.
- Grate the cold butter (or cut into small chunks) and add it to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until only a few small pieces remain.
- Add the sliced strawberries and white chocolate chips to the flour mixture and stir to combine.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Pour the whisked wet ingredients into the bowl with the flour mixture. Stir until a ball of dough forms and no dry flour remains on the bottom of the bowl. The dough may be slightly crumbly at first, but it will begin to hold together better as the moisture from the strawberries begins to absorb. If the dough is so wet that it is sticky, you may need to add a little bit more flour.
- Shape the dough into a flat circle, about 8-inches in diameter. Slice the circle into eight wedge-shaped pieces. Transfer the sliced scones to a parchment-lined baking sheet.
- Bake the scones for about 15 minutes, or until golden brown. Transfer the baked scones to a wire rack to cool.
- While the scones are cooling, prepare the glaze. Stir together the powdered sugar, vanilla, and milk in a bowl until it forms a thick glaze.
- Drizzle the glaze over the cooled scones, then serve.
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Nutrition
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How to Make White Chocolate Strawberry Scones – Step by Step Photos
Preheat the oven to 425ºF. In a large bowl, stir together 2 cups of all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, and ½ tsp salt until well combined.
Grate 6 Tbsp cold butter into the bowl with the flour mixture. Alternately, you can cut the butter into small chunks. Use your hands to work the butter into the flour mixture until only a few small pieces remain. You can also use a pastry cutter, if you have one.
Slice 1 cup strawberries and add them to the flour mixture along with ½ cup white chocolate chips. Stir until the strawberries and white chocolate are combined with the flour mixture.
In a separate bowl, whisk together 2 large eggs, ¼ cup milk, and ½ tsp vanilla extract.
Pour the bowl of wet ingredients into the bowl of dry ingredients.
Work the wet and dry ingredients together until they form a slightly dry dough. There should be no dry flour left on the bottom of the bowl. The dough might be slightly crumbly at first, but it will begin to stick together a bit more as the moisture from the strawberries gets absorbed into the flour. If the dough is so we that it is sticky, you may need to dust it with slightly more flour.
Shape the dough into an 8-inch diameter circle, then slice the circle into eight pieces.
Place the cut scones on a parchment-lined baking sheet.
Bake the scones in the preheated 425ºF for about 15 minutes, or until golden brown. Remove the scones from the oven and transfer to a wire rack to cool.
While the scones are cooling, prepare the glaze. Stir together ½ cup powdered sugar, ¼ tsp vanilla extract, and 1 Tbsp milk until it forms a thick glaze.
Once the scones are cooled, drizzle the glaze over top. It’s important to allow the scones to cool before glazing because hot scones will cause the glaze to melt and drip right off.
Enjoy immediately or save for later! The baked scones will be good at room temperature for a day or so, refrigerated for 3-4 days, or frozen for about 3 months.
I didn’t have the issue others mentioned about too wet a dough. I used week old “fresh” strawberries so they were getting a little on the dry side which may have been why I didn’t have an issue. So perhaps save this recipe for when you have older strawberries that you don’t want to eat fresh, but can use in this recipe.
The only substitute I made was cream instead of milk. I didn’t even use cold butter (it had been on the counter a few hours before using) and they came out great!
So yeah, like many others already said, the dough is too wet after mixing all the ingredients. The issue is not the eggs-milk-flour ratio but the berries’ juices. The jucier are the berries, the more wet the dough will be. I used fresh season strawberries and is was very sticky. The dough was pink with all the juce that came from the strawberries. I added 1 more cup of flour. The recipe should specify that you will need to ajust the flour quantity based on how jucy are your berries and what consistency should be looked for.
I had to make some tweaks because my dough was very wet the first time, and they burned at the temperature/time in the recipe. With a couple of small tweaks these were perfect!
Keep the butter in the fridge until right before you add it, do not handle it at all. Cut it with a knife into small pieces, when I grated it it was melting too quickly.
Mix all the wet ingredients on the side, and only add half to start until you get the right consistency. I also went for egg white instead of two full eggs, but ymm.
Bake at 375 for 12-15 minutes depending on how hot your oven is.
Perfection!
This is the first Budget Bytes recipe that has been a complete miss, and I easily make 2-3 recipes from here every week.
Like everyone else said, the flour is completely wrong. It doesn’t come close to making a dough – more of a strawberry chocolate soup. It’s baffling.
After adding enough flour to make an actual dough that wouldn’t run into more soup, the dough became too glutenous and the scones turned out rock hard. I didn’t bother to make the glaze and pitched these. Another commenter mentioned burned pieces. This is definitely true as well.
I spent far too much time making and then trying to salvage these. Skip this recipe, please, and make any other scone recipe out there. I’m not sure what is missing here, but it’s more than just the flour. This one needs an overhaul.
Hi Emily, I’m sorry these didn’t turn out for you! Are you sure you only used ¼ cup of milk? Two large eggs plus ¼ cup milk is slightly more than ½ cup of liquid, and adding that to two cups of flour shouldn’t be anywhere near soupy. Were there any other ingredient substitutions? Also, if you have Instagram I do have a quick video of me making them so you can kind of see the texture of the dough: https://www.instagram.com/reel/CZ5FccVJaBJ/?igshid=ZWQyN2ExYTkwZQ==
Made this and should have used advice from other posters about flour level. This is a very wet dough as written. Very wet, so be advised. Does not handle well either. More like a drop biscuit on the parchment & took an extra 5 minutes in my oven. Look real decent after baking and not dry (lol) like most scones tend to be. One cup of berries is actually a lot & juice is released while baking so definitely prep your pan well. Pretty tasty overall but recipe needs tweaking IMO. Enjoy most BB recipes but I’ll be looking elsewhere for my signature scone recipe!
I did this recipe usinfrozen raspberries. The dough was wet although I could divide it up. It baked up really well despite the dough being a bit wet. It taste is scrumptious! Thanks!!!!!
I tested this recipe in anticipation of a “Galantines” Day afternoon tea I’m hosting soon. On the first try, they came out great! I followed the instructions to the letter, except that instead of the using the glaze, I brushed the tops of the scones with heavy cream and sprinkled a little demerara sugar on top before baking. The reason being- I plan to serve these scones with mock clotted cream and jam for my tea. I’m so happy I don’t need to waste time and keep searching for another scone recipe. This one is a winner! Thanks, Beth.
I rely on budget bytes for most of my recipes, and so far all of them have turned out great for me. This one just did not work for me though. Like other users, I was left with a very watered down dough. I tried mixing in an extra cup of flower, which helped the dough keep its shape a little, but I was starting to get gluten development which is not what you want in scones. Dobbing the dough onto a baking sheet and cooking at 425 did not work – I was left with close to burnt exterior and still mostly raw interior after 23 minutes.
Definitely look at the blueberry scones recipe if you’re a reader looking for something similar. I like the concept of strawberry white chocolate, but this just did not work and needs substantial revision.
I made these last year and they were a hit. I am thinking about making them again, but making them with semi-sweet milk chocolate and cinnamon. No fruit. I think those will still taste delicious.
These were delicious, but if made according to the recipe, they’re more biscuits than scones — the dough will be wet, sticky, and won’t hold a shape. You can just drop them like biscuits onto a parchment-lined sheet and cook them for the same amount of time (maybe a couple extra minutes) and they’ll still come out great!
Scones generally have a bit less (or even no) egg and a touch more milk (or half and half, if you’re feeling decadent), so if you go with one egg, maybe 3/4 cup milk, and gradually add flour past two cups until the dough can be shaped, you’ll end up with a more traditional scone texture: denser and drier.
Hey there! Love your recipes :) I want to make these yummy scones tonight – I happen to have some fresh raspberries on hand, how do you think those would work in lieu of the strawberries? Thanks in advance!
Hi Sara! Fresh raspberries would be magic in this recipe. However, raspberries are very fragile. They will break apart and their juices will color the dough. For better results, freeze them on a sheet pan (so they don’t freeze in a big lump) and then work them in gently. Happy cooking! XOXO -Monti
Hello again! Thanks for the reply. I made the scones and they were delicious! I took your advice and froze the fresh raspberries. I coated them in a bit of flour and actually mixed them in at the very end after the dough had already come together, because I didn’t want to squish them too much. You are right they’re SO fragile. But they turned out great. The perfect amount of sweet + tartness from the raspberries! Thanks again :)
I had the same issue with very sticky dough that was almost impossible to work with. I added some flour and made it work, and the end result was DELICIOUS.
I think I will try to pat dry the strawberries next time. I am not much of a baker and I was surprised how good these were.
They are in the oven right now, but I have a question. So I followed the recipe exactly the way it told me what to do, but instead of getting a slightly dry dough that looked like the picture, I got a very wet moist purple dough that will turn to the color of the scones when they’re cooked. How and why is this happening?
-Jinx
I’ve made the lemon blueberry ones before and they didn’t come out burnt, but now these ones are but I put them in for fifteen minutes and followed the steps exactly. I’ll still give it five stars though lol :’)
It sounds like it might be due to the strawberry juice, but I’m not sure why it’s purple instead of pink. My dough for this was slightly more wet than my other scone recipes, but they still turned out great. I wonder if the burned bits you’re getting are the white chocolate chips?
I already knew you were amazing since I’ve been following for over 10 years now. Now I’ve got my 11 year old hooked on you. She was the one who made these scones today. Delish! Love the ease of the directions and she appreciates the photos to compare. Now to wait for them to cool.
That’s so awesome!! Thank you for sharing that with me. I love hearing about kids getting involved in the kitchen. :)