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 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!