Description
Tender, buttery bakery-style scones filled with juicy strawberries and creamy white chocolate chunks, baked until golden with crisp edges and a soft, rich center.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 3/4 cup white chocolate chips or chunks
- Optional: coarse sugar for topping
- Optional: 1 tsp lemon zest
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in chopped strawberries, white chocolate, and optional lemon zest.
- In a separate bowl, whisk heavy cream, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix just until dough comes together (do not overmix).
- Turn dough onto a lightly floured surface and gently shape into a round disk about 1 inch thick.
- Cut into 8 wedges and place on prepared baking sheet.
- Brush tops with a little cream and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes or until golden brown and cooked through.
- Cool slightly before serving.
Notes
- Keep butter and strawberries cold for best texture and structure.
- Avoid overmixing to keep scones tender and fluffy.
- Frozen strawberries can be used but should stay frozen until mixing.
- Chill shaped dough if butter softens too much before baking.
- Scones are best enjoyed fresh but can be reheated in the oven.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 14g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
