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 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!