Homemade White Chocolate Strawberry Scones—stunning and delicious!

I love serving them up with coffee for breakfast or as a dessert whenever I fancy something sweet. Because golden, tender scones packed with white chocolate and strawberries are hard to beat. 😉

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “These were absolutely amazing!

I made them for my family and they asked for another batch within the same week. Thank you, Beth!”

Easy Recipe for White Chocolate Strawberry Scones

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 I feel sick afterward. Perfect with a warm, cozy beverage! YUM.

Nutrition Information

How to Make White Chocolate Strawberry Scones – Step by Step Photos Combine the ingredients: 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.

Alternatively, 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. Make the dough: Slice 1 cup strawberries, pat them dry, 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 sticky, you may need to dust it with slightly more flour. Make the scones: 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: 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. Prepare the glaze: Stir together ½ cup powdered sugar, ¼ tsp vanilla extract, and 1 Tbsp milk until it forms a thick glaze.

Add the 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.

Recipe Success Tips

• 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 try fresh strawberries. 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 aroma to the scones.
• Blot the strawberries dry before adding them to the dough to avoid excess moisture that can make your dough a bit too wet.
• Double-check your ingredient amounts! Use large eggs (not XL), and be sure to use the correct wet-to-dry ingredients ratio. If your dough turns out a little wetter than mine (maybe your strawberries are quite juicy), dust the dough with a little extra flour.
• Make sure to use cold butter for light and flaky scones. Cold butter creates steam as it melts in the oven, which helps the scones puff up and gives them a tender texture. I grate my butter so it evenly combines with the other ingredients, but if your butter softens while grating, just pop the bowl into the fridge for a few minutes.

Storage Instructions

Keep any (cooled) leftovers in an airtight container in the fridge for up to 3-4 days.

However, 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. Let them cool completely to room temperature, then place them in a freezer bag or other airtight freezer container. Pop them in the freezer 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), pop it in the microwave for 30 seconds and then enjoy.