Strawberry White Chocolate Scones

No dry scones here! Moist, delicious, and full of fruit, these will become a breakfast favorite.

What comes to mind when you hear the word “scone”? Tea time? Dry and crumbly? Get ready to have your expectations turned upside down.

This scone recipe began purely as a strawberry scone with vanilla glaze. By request, the white chocolate chip became a permanent addition. The same recipe is great with just strawberries, or even blueberries or mixed berries. They take a bit of time to prep and make, but I assure you it will be well worth it.

Let’s Make It!

The first step is to sift the dry ingredients together. I often do this the night before, prepping the dry ingredients in my large mixing bowl. I also often cut the butter into small pieces the night before, placing on a plate or bowl in the fridge (covered). This saves time if you are hoping to make them for breakfast.

The butter gets cut into the dry ingredients with a pastry blender. This step could also be done in a food processor, but that creates a lot of extra dishes, so I usually do it by hand. The fruit (and chocolate) then gets folded in, followed by the cream. While it is important not to over mix, be sure to scrape the bottom well and incorporate all of the dry ingredients. The dough will be very sticky.

Flour your counter and hands, and gently press the dough into a rectangle about 3/4-inch thick. If using blueberries, but extra careful so the berries don’t burst. Then use a sharp knife (sprayed with cooking spray or flour) to cut into triangles of whatever size you choose. I prefer more and smaller scones to larger ones, but it is personal preference.

The scones bake on a greased pan. Cool before glazing.

I chose to use a vanilla glaze for the strawberry scones, but a lemon glaze is bright and fresh as well, and can cut some of the sweet.