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White Chocolate Strawberry Scones Recipe

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3.8 from 14 reviews

Discover the delightful balance of sweet and tart in these White Chocolate Strawberry Scones. Perfectly tender with bursts of fresh strawberry and creamy white chocolate chips, these scones are finished with a luscious vanilla glaze for an irresistible treat, ideal for breakfast or an afternoon snack.

Ingredients

Scone Dough

  • 2 cups all-purpose flour
  • 2 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold butter
  • 1 cup sliced strawberries (pat dry)
  • 1/2 cup white chocolate chips
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 tsp vanilla extract

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp milk

Instructions

  1. Preheat the Oven: Set your oven to 425ºF (220ºC) to ensure it's hot and ready to bake the scones perfectly.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, baking powder, and salt, mixing well to evenly distribute the leavening and seasoning.
  3. Add Butter: Grate or cut the cold butter into small chunks and work it into the flour mixture using your hands or a pastry cutter until only small pea-sized pieces remain, creating a crumbly texture.
  4. Incorporate Strawberries and White Chocolate: Gently fold in the sliced strawberries and white chocolate chips to prevent breaking the berries and to evenly distribute the chips throughout the dough.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vanilla extract until combined smoothly.
  6. Form Dough: Pour the wet ingredients into the dry mixture and stir until a dough ball forms and no dry flour remains. The dough may start crumbly but will hold better as the strawberry moisture incorporates. If too sticky, add a little flour.
  7. Shape and Slice: Turn the dough onto a floured surface and shape it into an 8-inch diameter flat circle. Slice the dough into eight evenly sized wedges.
  8. Prepare for Baking: Place the scone wedges on a parchment-lined baking sheet, spacing slightly apart to allow even baking.
  9. Bake: Bake the scones in the preheated oven for about 15 minutes or until their tops turn golden brown and a toothpick inserted comes out clean.
  10. Cool: Remove the scones from the oven and transfer them to a wire rack to cool completely before glazing.
  11. Make Glaze: While scones cool, mix together powdered sugar, vanilla extract, and milk in a small bowl until a thick glaze forms.
  12. Glaze and Serve: Drizzle the glaze over the cooled scones evenly and serve immediately or store for later enjoyment.

Notes

  • Pat strawberries dry before adding to prevent excess moisture making the dough too wet.
  • Work quickly with cold butter to maintain flaky texture in scones.
  • If the dough feels too sticky due to strawberries' moisture, add flour a tablespoon at a time.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat scones in a warm oven for a few minutes before serving to restore freshness.

Find it online: https://simpleplatter.com/white-chocolate-strawberry-scones-recipe/