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.
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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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Equipment
- Measuring Cups Spoons
- Enamelware Sheet Pan
- Parchment Paper
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. :)
These were so good I made them twice in the same weekend. In lieu of glaze I sprinkled them with sanding sugar and they were the perfect sweetness. I love how they were still firm the next day, possibly because I left them on the cooling rack overnight. Love Florida strawberry season!
I recently made this and they are excellent, however I want to share tips. I used frozen strawberries and almond milk. I also accidentally used XL vs large eggs. It was a disaster. Extremely wet dough and I kept adding more and more flour but it wouldn’t come together. I threw it away, came to the comments, and started again the next day. This time after I sliced my strawberries I put them on paper towels to dry and laid paper towels on top too. I used the correct sized eggs and still used almond milk and this time, it was much more successful. I had to shape the disk on parchment paper (that I should have floured first) and flour the top after I patted it out then cut, cover with parchment paper again and flip, then sort of peel out the scones. It was definitely still a bit too wet but much more workable. And as I said, they’re excellent. Don’t give up on these if you can’t get it the first time. They’re worth it.
Follow-up
Actually they turned out alright..I’m amazed! The taste is good & they are golden brown on top.
Not beautiful shapes to look at but will do.
Thank you for the recipe I’ll try it again…
And thank you for all the years of inspiration!
Kisi Garrison
So Beth!
You’re killing me here..just made these scon s for cards with girls tomorrow . Not sure what happened but after adding wet ingredients it became so soggy, flour was all gobbled up, tried to add more flour..such a mess. In oven now hope I can save them. Not sure what went wrong went over recipe several times. 1/4 cup milk, 2lg eggs, 1C strawberries…eek looking forward to your reply..p.s. you’re the best following you since you started 8-9 years now
It definitely sounds like the wet/dry ratio was off somehow. It could have been a mistake when measuring any one of those ingredients, or even just a difference in our measuring cups (they’re not all exactly the same, as we’d assume). I think you did the right thing by adding just a bit extra flour and I’m glad to hear they still turned out alright!
Delicious. I didn’t have chocolate chips so I omitted them and the scones were subtly sweet from the glaze and the fresh strawberries. Thank you for an excellent recipe.
Instead of white chocolate can I use Belgium Dark Chocolate. Neither of us are liking white chocolate.
I’ve made these with milk or dark chocolate in the past and love them! I’m also not a white chocolate fan.
Yep :)
Made these this morning. So easy and amazing. Girlfriend loved them. Trying the Lemon Blueberry next time (as per her request). Thank you for the incredible recipes!
Very delicious scones! I added one more egg and used fresh strawberries instead because I so happened to have them on hand. I will definitely be making these again!!! Thank you so much!
I was so pumped to bake these but something went terribly wrong! I used fresh strawberries and almond milk sub for reg. The dough was WAY too sticky. I had to add sooooooooo much more flour!! the dough was very pink as well. So maybe the issue was too much strawberries? I had to bake them for like 20 min as well, maybe I also shaped the dough too high? They don’t taste too great. Way too flour-tasting and huge and cooked unevenly. I tried to salvage a few with added icing and they’re sorta bearable.. I am a horrible baker but I’ll try again and see what happens. help!!
Late comment but did you pat your strawberries down after cutting them and putting them in the batter? That might have had something to do with the pink and sticky dough, which led to using extra flour, etc.
My dough was pink also because I used fresh strawberries but I did not use almond milk. My scones turned out very tasty even though it had fresh strawberries. I hope this helped!
Same thing happened to me (even using 1% milk). I did not think to pat the strawberries dry since it wasn’t mentioned in the recipe. The dough was soooo incredibly thick and sticky and no matter how much flour I added in, it barely made a difference.
Did you use extra large eggs by any chance?
Can I sub for almond milk?
Just pulled these out of the oven and couldn’t help but eat one as soon as it was cool enough. I am not a baker whatsoever so I assumed these would not come out right but they are fantastic! I cant believe something so good could come out of something so simple. I tried my sample one with and without the icing and it tastes great either way. Thank you, Beth, for giving people like me a little confidence in the kitchen!
These were absolutely amazing! I made them for my family and they asked for another batch within the same week. Thank you, Beth!
Is it possible that I can use either fresh or frozen rasberries? Thanks, Beth!!! :-)
Yes, you can use fresh or frozen. :)
I can’t remember if I commented the first time I made this, but when I told my husband I was making these a second time, he was giddy. Thanks for always having great recipes!
Love this recipe. I used fresh strawberries as well and also used a white chocolate drizzle instead of a vanilla icing drizzle. I used Reynolds parchment in a 450 degree oven and had no issues. I did end up baking the scones the full 15 minutes.
I love this recipe! I made these for the umpteenth time tonight, but it was my first time using frozen strawberries instead of fresh. Hands down the fresh strawberry ones win. It’s not that the frozen strawberries were bad, but they weren’t anywhere near the same level as fresh strawberry ones are.
Made these this morning! I’ve been on a scone-baking kick since discovering your recipes and I think these are my favorites. Question: Can you freeze scone dough, and if so, does it have any noticeable impact on the taste/quality if you bake it the next day?
Eric,
From Deb at Smitten Kitchen:
“Scones and biscuits are a flash-freezers dream. Roll them out, shape them and arrange them unbaked on your baking sheet and stick the whole tray in the freezer overnight. Bake them directly from the freezer before you’ve rubbed the sand out of your eyes. They’re always best fresh from the oven, anyway. ”
Hope this helps.
So I just made these, and they turned out a liiittle ugly lol but they taste great—EXCEPT for the bottoms, which got burnt because I can’t find parchment paper safe to use at 450 degrees! Could I bake these for longer at 400? Or what brand parchment paper do you use? All I can find is only rated up to 420 and I’ve lit one too many things on fire by ignoring that to use it anyway lol
I think mine is rated at 425, but didn’t realize it until someone pointed it out to me. You can bake them at 400, but it will take a bit longer. Just keep an eye on them and take them out when they’re golden brown on top.
This looks so good! I have all ingredients to make this besides baking powder. Could I substitute with baking soda? Or is that totally different?
Yes, unfortunately it is different. Baking soda needs some sort of acid to activate it, whereas baking powder has the acid element in it.
Got an urge to bake this morning, and this looked so easy I had to try it! I used mixed berries and milk chocolate instead. I think I measured something wrong and had to ad more flour but these still came out delicious! Definitely going to try the cheddar ones next!
Thank you!
Deliciosos! These are the best!!! I already made cheddar scones and these ones and I loved both! Love this website as I said in your fb page. Best website ever!
Another delicious beginner friendly recipe!
After making the cheddar scallion scones last weekend, I just made a batch of these. The dough came out really wet/sticky compared to the cheddar scones, so I was worried I seriously messed up, however it still came out fantastic!
Thanks!
I’m wondering how to make these with oatmeal.
I made these scones for a Cancer relay for life event and they sold out first over all other desserts! I used fresh Plant City, Florida – strawberries.
Thanks for an awesome site…making the cinnamon rolls today with whole wheat flour, hope they are good and the fudge on Sunday for my office :)
I saw these and instantly had to make them. I used fresh strawberries and only about half of the glaze, and they were divine! Like others, my dough came out sticky. I just floured up my hands to shape the dough, and they still poofed right up in the oven. And, if I dare say, they came out looking as pretty as the ones in your pics. Easy to make and hard to screw up!
I’ve been wanting to make these since you posted them but haven’t had a chance to yet. this week will be THE week. can I just say Beth that your recipes are absolutely positively perfect! I’ve said it before.. everytime I make a good dish around here my hubby always asks if it’s a Budget Byte. and I make a LOT of your recipes, I have some faves that I keep going back to. I love that they are budget friendly, we have a baby and we’ve had so many expenses that its nice to be able to save a couple bucks here and there and still have a delish meal. I wish you sooooo much success and hope you win the award this year!!
Just wanted to say thank you for the recipe, these turned out AWESOME. The dough was more sticky then I was expecting, but it all worked out great.
I’ve made these twice since Sunday. I was so sad that the first batch was gone that I had to make more! The first time, I made the recipe exactly as written, and found (like some other commenters) that my dough was too wet and sticky to work with. I added a bit more flour (probably a half a cup? didn’t measure exactly) and everything was fine. The second time I made them I used fresh strawberries instead of frozen and the dough was perfect – no additional flour needed. So I’m thinking maybe the frozen berries caused the extra moisture? Not sure, just speculating. But they were super delicious both times – I will be making them many more times, I’m sure, now that I know how easy it is! Thanks Beth!
I made these with frozen raspberries, blacberries and blueberries, and like Delancey, the batter was quite sticky and difficult to handle.
I also ended up baking it longer, but in the end it turned out well, but a little heavy.
The only problem I had was the icing melted today in our 90 degree heat!
I will make again, and try with just strawberries.
So easy, so quick and so good. next time I’ll try it with fresh rasberry and cream cheese…
Made these this morning and I was a little nervous because my didn’t look a thing like it pre-bake. I ended up with a sticky batter instead of dry dough. I used raspberries, so maybe they added more juice. But I plopped the whole thing onto the parchment paper and baked for 10 mins. Then cut into 8 wedges and baked for another 7 or so. I had to bake longer due to a thicker blob of batter, but they came out a pretty purple color and were delicious!
I have made many of the recipes on here (the enchilada sauce is my FREAKING FAVORITE–made that with chicken enchiladas last night!), and they have ALL turned out well. THANK YOU for a fantastic site with recipes that appeal to my husband’s and my spicy/varied palates!
I just noticed at The Kitchen website (thekitchn.com) that Budget Bytes has the most nominations for the “Homie” awards.
Yep, I’m finally gonna try to win it this year! :)
Hi Beth – Love your blog! I’d like to know what blogs you enjoy perusing! Cooking, living, home stuff, etc!
Just made these! We love them! So yummy and so fun to make! Thanks Beth!
Well today was a Beth double-whammy for me…I made your Asian sticky wings for dinner and these scones for dessert. It was a good day. So I must ask you, has anyone ever told you that you are damn near perfect?!
Hahaa the wings were freaking awesome and these scones were deeelicious..and so easy! I consider myself a baker, not a cooker of real food, and I have always shied away from scones for some unknown reason. These were like so much easier than most anything I would normally bake though, so what is my problem! Luckily, you once again have shown me the light, and I thank you so much for that. A wonderful Valentine’s treat!
Omg to die for! Only had fresh strawberries. Made scones for the first time, came out more wet probably because I split recipe in half but kept same amount of strawberries and chocolate but kept adding flour, and came out super delicious! Hard to mess up on recipe I am sure, but so so good!! Thanks so much :)
Also, do you think I would be able to use half a cup of blueberries instead of strawberries?
Yep! I based this recipe off of my blueberry scone recipes, so I know it works. ;)
Awesome recipe, how can I make the same recipe without using Eggs.
Thanks
I’m not sure. The eggs are very important to the texture, so it would take a lot of experimentation to figure out an egg free version.
The recipe I use for scones is very similar to this but uses 2/3 cup greek yogurt instead of the milk and eggs. Maybe try it with greek yogurt?
These look delicious! I have pinned them and will definitely be trying to make some myself soon
Could this be made with fresh strawberries? It’s berry season here in Florida! Freezing fruit changes texture so maybe frozen it’s better though? Thanks.
Yes, absolutely. Fresh is great :)
Excellent! Perfect thing for me to make tonight to heat up for an afternoon breakfast. Thanks Beth!
I love scones but only made them once. I think your recipe with strawberries and white chocolate might be my new favorite kind of scone. I’ll have to try making them again.
These look awesome. Do you think they will work the same with Gluten free flour – like oatmeal or almond flour?
PS: Love your posts!
I have to admit, I’ve never baked with gluten free flour, so I’m not sure. My hunch is that yes, it would work, because in a pastry/biscuit like this you actually don’t want to develop the gluten like you do in regular bread. So, maybe having none will be a good thing!
FACT: These will be breakfast tomorrow.
This is just what I needed! Thank you!
These look lovely! Yum!