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Craving something sweet and satisfying? Our small batch Strawberry White Chocolate Scones recipe is here to hit the spot! It’s a delightful pastry that perfectly blends fresh strawberries with a buttery dough, and the addition of white chocolate chips brings a sweet twist. These scones are known for their extra buttery texture, sweet crumbly edges, and soft, tender centers. Ideal for a quick snack or a morning treat, this recipe yields 4 perfect scones and can be ready in just 30 minutes.
Love these Strawberry White Chocolate Scones and want to explore more delicious small batch scone recipes? Look no further! We have a tempting selection waiting to be explored. From tempting Peach Scones to zesty Lemon Scones, warm Apple Cinnamon Scones, decadent Chocolate Scones, tart Cranberry Scones, classic Cream Scones, and savory Ham and Cheese Scones, there’s a flavor to satisfy every craving.
Don’t forget to explore our other single serving and small batch breakfast recipes.
Why You’ll Love This Scone Recipe
- Simple Ingredients: You likely have most of what you need in your pantry already!
- Quick and Easy: Takes just 30 minutes to make, from start to finish.
- Perfectly Portable: Great for grabbing on the go or packing in a lunchbox.
- Customizable: Feel free to swap the white chocolate for other mix-ins like dark chocolate or nuts.
- Buttery Goodness: Flaky layers with a melt-in-your-mouth center.
- Small Batch: Perfect for those times when you don’t want to bake a big batch.
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Ingredients
If you have any ingredients leftover from this strawberry scones recipe, check out our Leftover Ingredients Recipe Finder.
- Strawberries: I prefer using fresh strawberries. If you don’t have fresh ones, frozen strawberries that have been thawed work fine too. Got extra strawberries? Use them in Sheet Pan Pancakes, Strawberry Milkshake, Strawberry Icebox Cake, or Strawberry Sorbet.
- Flour: All-purpose flour works best. Use a gluten-free 1:1 blend for a GF option. Keep a little extra on hand for dusting your hands and work surface.
- Baking Powder and Baking Soda: These are key for helping your scones rise.
- Salt: Just a bit for flavor.
- Sugar: Adds sweetness.
- Butter: I typically use salted butter for this recipe, but feel free to use unsalted butter if that’s what you have on hand. Keep the butter refrigerated until use to ensure your scones turn out flaky with crisp edges.
- Milk: Any type of cow’s milk works, or you can switch it up with heavy cream, almond milk, or soy milk.
- Egg Yolk: Just one is needed to add flavor and structure. Hold on to the egg white to use in any of our egg white recipes like Vanilla Cupcakes or Flourless Chocolate Cake.
- White Chocolate Chips: Adds a sweet twist. Dark chocolate can be a good substitute. Consider using leftover white chocolate chips to make Puppy Chow.
For The Glaze
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, this ultra-fine sugar dissolves easily, making it ideal for creating smooth and silky glazes. Its sweetness adds the perfect finishing touch without a gritty texture.
- Heavy Cream: I prefer using heavy cream because it creates the perfect consistency for the glaze. You can adjust the amount of cream to control the thickness of your glaze – more cream for a thinner drizzle, less cream for a thicker frosting-like consistency. Use leftover cream to make a mini Pavlova or Banana Cream Pie.
Recipe Variations
- Add Nuts: Add 1 or 2 tablespoons of sliced almonds to the dough for a delightful crunch and a touch of nuttiness. Toasted almonds will add an even deeper flavor.
- Lemon Zest: Grate 1/4 teaspoon of lemon zest into the dough for a citrusy twist.
- Chocolate Drizzle: Swap the glaze for a dark chocolate drizzle for chocolate lovers.
- Blueberry Twist: Replace strawberries with blueberries for a different berry flavor.
How To Make Strawberry Scones
These step-by-step photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat your oven to 425° F (220° C) and get your baking sheet ready with parchment paper or a silicone liner.
- In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- Cut the butter into the flour mix using a pastry blender or your fingers until it resembles wet sand.
Pro Tip: Rubbing the flour and butter together is crucial for fluffy scones. This technique allows the butter to melt during baking, creating steam that helps the scones rise.
- In a smaller bowl, whisk the milk and egg yolk together.
- Add this liquid mix to your flour mixture, stirring just until combined.
- Fold in the white chocolate chips and chopped strawberries gently.
- Lightly flour your work surface, turn the dough out, and knead it just a bit. Form a 5×5-inch circle, about 1 inch thick.
Pro Tip: If the dough is too sticky, sprinkle a bit more flour.
- Cut the dough into 4 wedges and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until they turn golden brown.
- Allow the scones to cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely, which should take about 20 minutes.
- For the glaze, whisk powdered sugar and heavy cream until smooth, then drizzle it over the scones.
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Fresh Or Frozen Strawberries: Make It Work!
While fresh strawberries are ideal for this white chocolate strawberry scones recipe, you can also use frozen strawberries if fresh aren’t available. Here’s what you need to know:
- Fresh Strawberries: For the best flavor and texture, choose fresh, ripe strawberries. Gently rinse them under cold running water and pat them dry with a paper towel.
Cleaning Tip (Optional): You can clean commercially produced strawberries by soaking them in a vinegar wash to remove any pesticide residue. Mix four parts water with one part apple cider vinegar in a bowl. Soak the strawberries for 20 minutes, then rinse them thoroughly with cold running water and pat them dry with a paper towel.
- Frozen Strawberries: Thaw frozen strawberries completely and drain any excess moisture before using them in the recipe. Frozen strawberries can release more moisture when thawed, so you may need to add a bit more flour (a tablespoon at a time) to the dough if using them.
How To Freeze Strawberries For Year-Round Scones
Freezing Strawberries: Wash and hull the strawberries, then choose your freezing method:
- Individual Freezing: Spread washed and hulled berries in a single layer on a parchment-lined baking sheet. Freeze for 1 hour, then transfer to an airtight container or freezer bag. This method is ideal for using strawberries whole in smoothies or yogurt parfaits later.
- Cluster Freezing: Simply hull the berries and place them directly in a freezer bag. This method is great for using strawberries in baked goods like these scones, where the shape doesn’t matter.
Frozen strawberries will keep for up to 12 months, but be sure to label your container with the date!
Expert Tips
- Use Cold Ingredients: For flaky white chocolate scones, it’s crucial to use cold ingredients. Your butter, egg, and milk should all be cold. This is similar to making pastry where the fat needs to be cold to prevent it from melting into the flour.
- Avoid Overworking the Dough: To ensure good scones, mix the dough as little as possible once you add the liquids (egg, milk, etc.). Overworking the dough can result in chewy scones rather than light and flaky ones.
- Doubling the Recipe: If you want more scones, simply double the ingredients. The baking time will remain the same.
Serving Suggestions
When it comes to enjoying these delightful strawberry white chocolate scones, the possibilities are deliciously endless. Here are some top picks to enhance their flavor:
- With Jam: Spread your favorite jam over these scones for an added layer of fruitiness. The sweetness of the jam complements the rich flavors of the scones, making each bite a perfect blend of textures and tastes.
- Lemon Curd: For a tangy twist, try pairing these scones with lemon curd. The zesty flavor of the lemon curd balances the sweetness of the scones and white chocolate.
- Clotted Cream: If you’re in the mood for a truly decadent treat, serve strawberry scones with a dollop of clotted cream. The creamy, rich texture of the clotted cream pairs wonderfully with the soft, crumbly texture of the scones, making them irresistibly luxurious.
Frequently Asked Questions
After baking, these scones are best enjoyed within a day or so. For longer storage, keep them in the refrigerator.
Absolutely, you can freeze these scones! Prepare and shape the dough, then freeze the unbaked scones on a baking sheet. Once frozen, transfer them to a freezer bag. When ready to bake, do so straight from the freezer, just adding a few extra minutes to the baking time.
Fresh baking powder is key. Baking powder typically lasts six months to a year but can be affected by moisture and humidity. Store it in a cool, dry place. To test its potency, mix ½ teaspoon of baking powder with ¼ cup of boiling water; if it bubbles heavily, it’s still good.
As for baking soda, while it doesn’t expire, its potency can diminish. Test it by mixing a cup of boiling water with a teaspoon each of white vinegar and baking soda. If it fizzes, it’s effective for baking.
The dough should be moist; add a bit more milk if needed.
Yes! You can chill the dough for up to overnight. Just let it sit at room temperature for a few minutes before shaping and baking.
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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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this small batch strawberry scones 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.
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Small Batch Strawberry White Chocolate Scones
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) and get your baking sheet ready with parchment paper or a silicone liner.
- In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- Cut the butter into the flour mix using a pastry blender or your fingers until it resembles wet sand.
- In a smaller bowl, whisk the milk and egg yolk together.
- Add this liquid mix to the flour mixture, stirring just until combined.
- Fold in the white chocolate chips and chopped strawberries gently.
- Lightly flour your work surface, turn the dough out, and knead it just a bit. Form a 5×5-inch circle, about 1 inch thick. Pro Tip: If the dough is too sticky, sprinkle a bit more flour.
- Cut the dough into 4 wedges and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until they turn golden brown.
- Allow the scones to cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely, which should take about 20 minutes.
- For the glaze, whisk powdered sugar and heavy cream until smooth, then drizzle it over the scones.
Video
Notes
- Use Cold Ingredients: For flaky white chocolate scones, it’s crucial to use cold ingredients. Your butter, egg, and milk should all be cold. This is similar to making pastry where the fat needs to be cold to prevent it from melting into the flour.
- Avoid Overworking the Dough: To ensure good scones, mix the dough as little as possible once you add the liquids (egg, milk, etc.). Overworking the dough can result in chewy scones rather than light and flaky ones.
- Doubling the Recipe: If you want more scones, simply double the ingredients. The baking time will remain the same.
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.
Thank you so much they were awesome.
Made these for the first time. I didn’t have white chocolate chips so I used mini size semi sweet morsels.these were very good. Hubby ate 2 for his breakfast.
I made these yesterday night as a dessert for my husband and I. They are so good. I’ve never made scones before… always thought they would turn out dry. Not these!! They were moist, sweet, but not too sweet. Perfection!! I’m glad the recipe only made 4. These could be trouble in larger quantities. 🤣
Oh wow I’m off now to make the scones with strawberries which have been sitting in the fridge for a few days.
Thank you
Do I have to use an egg yolk? My granddaughter is allergic to eggs.
Hi Colleen,
The egg adds flavor and structure to the scones. I’ve never made scones without an egg so I can’t tell you how they will turn out – perhaps more like a biscuit? If you try them without an egg, please let us know how they turn out.
Could these be made with almond flour or coconut flour?
Hi Bonnie, I’ve only tested this recipe using all purpose flour. I can’t tell you how the scones will turn out using any ingredients other than the ones listed in the recipe.
The 4 delish scones were just that , AND, I ate all of them. Now I must do it all again so my family can join in the fun. Thx heaps!! Lois/Georgia gal..
The BEST scone I have ever had!!!!! So happy I stumbled upon this recipe. I will be making these again with strawberries and trying raspberries and blueberries also. THANK YOU!!!!!!
Can I use unsweetened frozen berries? I assume I should defrost and drain them first?
Yes, just be sure to thaw and drain them first.
Enjoy!
So, I tried these last night with strawberries and no white chocolate and no icing. They were awesome. I used heavy whipping cream in place of the milk and had to add a little more (about 2 tablespoons) as the batter was not moist enough to hold together. Will be making them again with peaches next time. The batter is a great basic batter for any fruits.
Hi Lea,
I’m so happy you enjoyed the scones – it is a good, basic recipe and I love your idea of making them with peaches!!
Thanks so much for taking the time to write.
Joanie
I was wondering if you could use blueberries for stawberries as I am allergic to stawberries and you answered my question ! Thank you so much! LM