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.
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.