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These small batch strawberry scones have crisp edges and a soft, tender center, studded with juicy strawberries and sweet white chocolate. Makes four scones, just right for one or two.
Featured Comment
“The BEST scone I have ever had!!!!! So happy I stumbled upon this recipe.”
– Tamara
Quick Look
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 30 minutes (includes cooling)
- Equipment: Baking sheet
- Cook method: Baked
- Servings: 4 scones
- Difficulty: Easy
- Flavor profile: Buttery and lightly sweet, with fresh strawberries and creamy white chocolate in a tender, flaky crumb.
These strawberry white chocolate chip scones are a little treat you can bake fresh, finished with a simple glaze.
Why I Love This Small Batch Scones Recipe
I make these strawberry scones when I’ve got a handful of ripe strawberries and want something warm and fresh from the oven.
They’re part of a small batch scone collection that started with an apple cinnamon scone I loved, then grew to include small batch blueberry scones, small batch peach scones, and small batch lemon scones, all made with the same simple base.
They’re so easy to put together that I used to make a batch on school mornings, ready before my kids ran out the door.
The white chocolate and strawberries each do something here. The chips soften into sweet, creamy pockets, and the berries bake down soft and juicy, so every bite has both. If you’d rather skip the chocolate, leave it out for a plain strawberry scone that’s just as good.
Getting the texture right comes down to a few small things. I rub the cold butter into the flour until the mixture looks like coarse crumbs, working fast so it stays cold, because that butter creates steam in the oven that helps the scones rise.
I use just the egg yolk for richness without the extra liquid a whole egg would add. Save the leftover white for our egg white recipes. Then I mix only until the dough comes together, which keeps the crumb light.
Once they’ve cooled, I drizzle on the glaze. They’re best the day they’re baked, but they keep well, so you don’t have to finish them all in one day.
Ingredient Notes
Here’s what goes into this strawberry scone recipe, and the job each ingredient does. If you have any ingredients left over, try our Leftover Ingredients Recipe Finder to find ways to use them up.
All-purpose flour: This is the base and gives the scones their structure.
Sugar: The dough only needs two tablespoons, since the white chocolate and glaze add the rest of the sweetness.
Baking powder and baking soda: The baking powder is what makes the scones rise tall. A little baking soda helps them turn golden on the outside and stay light and tender inside.
Salt: A small amount keeps the scones from tasting flat and lets the butter and sweetness come through.
Cold butter: This is what makes the scones flaky, so keep it cold right until it goes in the oven. I use salted for flavor, but unsalted works with a pinch more salt.
Milk: This brings the dough together. Use milk, heavy cream, or a dairy-free milk.
Egg yolk: Just the yolk adds richness to the dough and helps it hold together. Use the egg white to make a small batch of meringue cookies or two vanilla cupcakes.
White chocolate chips: These add sweetness and a creamy bite. Swap in milk or dark chocolate chips if you prefer, or skip them entirely. Use extra chips in a small batch of muddy buddies (puppy chow).
Fresh strawberries: Chop them small and pat them dry so they don’t make the dough wet. Frozen berries work too; thaw, drain, and pat them dry first. If you’ve got berries left over, use them in a strawberry crisp for one or a strawberry milkshake for one.
Recipe Variations
These small batch strawberry scones are easy to change up.
Lemon glaze: For a lemon version, whisk the powdered sugar with fresh lemon juice instead of cream, the same glaze I use on my mini lemon cake.
Make mini scones: Cut the dough into smaller wedges for bite-size scones, and start checking them a few minutes early since they bake faster.
Swap the berries: Use raspberries or blackberries in place of the strawberries.
Make it for two: Double everything and keep the same bake time for eight scones.
How To Make Small Batch Strawberry Scones
Here’s how to make strawberry scones, step by step. See the recipe box below for ingredient amounts.
Before you begin: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and cut it in with a pastry blender or your fingers until the mixture looks like coarse crumbs.
- In a small bowl, whisk together the milk and egg yolk.
- Pour the milk mixture into the flour mixture and stir just until combined.
- Gently fold in the chopped strawberries and white chocolate chips.
- Turn the dough onto a lightly floured surface, knead it gently a few times, and shape it into a 5-inch round about 1 inch thick.
- Cut the round into 4 wedges.
- Place the wedges on the lined baking sheet.
- Bake for 12 to 15 minutes, until the tops are golden.
- Cool the scones on the baking sheet for 5 minutes, then move them to a wire rack to cool completely, about 20 minutes.
- Whisk the powdered sugar and heavy cream into a smooth glaze, then drizzle it over the cooled scones.
Expert Tips
Keep everything cold. Cold butter, milk, and egg yolk are what make the scones flaky, so keep them in the fridge until you need them. Warm butter melts into the flour too early and you lose the rise.
Cut the cold butter in small, or grate it. The recipe has you cut the butter into the flour in small pieces. Grating it on a box grater is a quicker way to get the same even spread, so use whichever is easier.
Use fresh baking powder and baking soda. Both fade over time and leave scones flat. To test baking powder, stir ¼ teaspoon into ½ cup hot water; it should bubble. To test baking soda, stir ¼ teaspoon vinegar into ½ cup hot water, then add ¼ teaspoon baking soda; it should fizz.
Don’t overmix. Stir and fold just until the dough comes together. Overworking it makes the scones dense and tough.
Pat the round about an inch thick before cutting. That thickness helps the scones rise tall and bake through evenly.
Don’t overbake. Pull the scones when the tops are golden, around 12 to 15 minutes. Any longer and they dry out.
Troubleshooting
If your strawberry scones aren’t turning out quite right, here’s how to fix the common problems, like dry or dense scones, flat ones, or a dough that’s too sticky.
Why are my scones dry?
Overbaking is the most common reason. Pull them as soon as the tops turn golden, around 12 to 15 minutes. Too much flour dries them out too, so spoon it into the measuring cup and level it off instead of scooping.
Why are my scones dense and heavy?
Overmixing is usually the cause. Stir and fold the dough just until it comes together, since the more you work it, the tougher the scones get. Keeping the butter cold helps the texture stay light.
Why didn’t my scones rise?
Old leavener or warm butter is usually to blame. Make sure your baking powder and baking soda are still active, and keep the butter cold so it creates steam in the oven. A hot oven, 425°F, gives them the best lift.
Why is my scone dough too wet or sticky?
Wet strawberries are usually the reason. Pat fresh berries dry and drain frozen ones well before you fold them in. If the dough is still sticky, work in a little more flour, a tablespoon at a time.
Serving Suggestions
Here’s what to serve with these strawberry scones.
- Small Batch Clotted Cream: The classic scone topping. A spoonful of clotted cream adds richness without piling on more sweetness.
- Small Batch Refrigerator Jam: Clotted cream and jam is the traditional way to serve scones, so spread on a little jam too.
- Small Batch Lemon Curd: Tart and bright, lemon curd is a nice contrast to the sweet glaze and white chocolate.
Frequently Asked Questions
Four. This is a small batch recipe, enough for one or two people, and the scones keep well so none go to waste.
Not easily. Dough in amounts that small bakes unevenly, so this recipe makes a batch of four instead. They keep well, so four isn’t too many even for one person.
No. Bake these right after shaping. Skipping the chill is faster, and they still rise tall as long as the butter stays cold.
Yes. Heavy cream works in place of the milk and makes the scones a little richer. A dairy-free milk works too.
Yes. Thaw them, then drain and pat them dry so the extra liquid doesn’t make the dough wet.
Store them in an airtight container at room temperature for up to 2 days.
Yes. Freeze them in an airtight container or freezer bag for up to 2 to 3 months, then thaw at room temperature.
Warm them in a 300°F oven for a few minutes to bring back the soft texture.
RELATED: Single Serving Berry Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Explore all of our small batch breakfast recipes.
If you’ve tried this strawberry white chocolate scone recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Strawberry Scones
Watch How To Make This
Equipment
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons salted butter – (½ stick/¼ cup) cold and cut into small pieces
- ¼ cup milk
- 1 large egg yolk
- ½ cup white chocolate chips
- ½ cup chopped strawberries
For the glaze
- ½ cup powdered sugar – sifted
- 2-3 tablespoons heavy cream
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture until it looks like coarse crumbs.
- In a small bowl, whisk together the milk and egg yolk.
- Pour the milk mixture into the flour mixture and stir until the dough just comes together.
- Gently fold in the strawberries and white chocolate chips.
- Turn the dough onto a lightly floured surface and knead it gently a few times.
- Shape the dough into a 5-inch round about 1 inch thick.
- Cut the round into 4 wedges.
- Place the wedges on the lined baking sheet.
- Bake for 12 to 15 minutes, until the scones are golden.
- Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Whisk the powdered sugar and heavy cream until smooth, then drizzle the glaze over the cooled scones.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Absolutely amazing! I made this but I used blueberries instead and added lemon zest. The texture is amazing, and the scones stay soft for days! Thank you for this recipe!
Thank you so much! Blueberries with lemon zest sounds like a wonderful variation. So glad you loved them!
I make these a lot and they are so delicious! Can I use unsalted butter?
I’m so happy you love the recipe! Yes, you can use unsalted butter, you may just want to add a pinch of salt to the dough.
Hi Joanie,
I love your recipes and often double them to use for my husband and myself. We have a granddaughter that is dairy free. I would love to see any dairy free recipes that you have or any ideas on how to convert them to dairy free. She loves to bake and I would like to be able to have her come to bake with me.
Thank you!
Carol
Thank you so much for your sweet note, what a joy it must be to bake with your granddaughter! If I’ve tested a recipe with dairy-free alternatives, I’ll always be sure to include that information in the ingredient notes section of the post. For our scone recipes, I’ve had good success using almond milk or soy milk in place of dairy milk. I’ll continue to add more notes and ideas as I test them, and I love that you’re including her in the kitchen!
I used very well drained and dried off, frozen strawberries, and they came out great.
It made 8 mini scones and they were delicious.
I’m so happy you enjoyed the scones – thank you for your feedback!
My husband loves scones all year long! Would it work to use dehydrated strawberries, blueberries, etc.? Would the liquid change since there would not be moisture from the berries? Thank you for always featuring wonderful recipes made simply, made with love.
Yes, dehydrated fruits like strawberries and blueberries are perfect for scones! They won’t add extra moisture, so you might need a bit more milk or cream in the dough. Start with the recipe’s amount and add up to 1/2 cup more until it comes together nicely.
Hi Joanie! I haven’t tried this recipe yet but it looks wonderful. Will this recipe work using Blueberries instead of Strawberries?
Yes, blueberries work beautifully.
I have tried a few scone recipes, but my husband and I really liked or this one.
I’m so happy you both enjoyed the scones. Thank you for your feedback.