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These small batch strawberry scones are soft, buttery, and filled with fresh strawberries and white chocolate chips for a touch of sweetness in every bite. Finished with a simple glaze, they’re perfect for breakfast, an afternoon snack, or a treat with your favorite drink.
Featured Comment
“The BEST scone I have ever had!!!!! So happy I stumbled upon this recipe.”
– Tamara
Why You’ll Love This Recipe
- Quick and Easy: Comes together in just 30 minutes with simple ingredients.
- Small Batch: Makes just the right amount.
- Buttery and Flaky: Crisp edges with a soft, tender center.
- Customizable: Easily switch out the white chocolate for dark chocolate or nuts.
I’ve made these scones more times than I can count, and they never disappoint. They’re the kind of treat that feels special but is simple enough to make anytime. I love how each bite is soft and buttery, and how the sweet berries and creamy white chocolate melt right in. It’s one of those recipes that just makes you feel good, something I come back to often and hope you will too.
If you love these strawberry white chocolate scones, try one of our other easy scone recipes like, small batch peach scones, small batch lemon scones, small batch apple cinnamon scones, small batch chocolate scones, small batch cream scones, and small batch ham and cheese scones.
Ingredients
If you have any ingredients leftover from this strawberry scones recipe, check out our Leftover Ingredients Recipe Finder.
- Strawberries: Fresh strawberries work best. Rinse and dry them before chopping. You can use frozen strawberries, just thaw completely and drain well before using. Frozen strawberries can release more moisture, which may make the dough feel sticky. If that happens, mix in a little extra flour, 1 tablespoon at a time. Got extra strawberries? Use them in sheet pan pancakes, a strawberry milkshake, single serving strawberry icebox cake, or strawberry sorbet for one.
To clean store-bought strawberries, soak them in a solution of 4 parts water to 1 part apple cider vinegar for 20 minutes. Rinse and dry thoroughly before using.
- Flour: Use all-purpose flour. A 1:1 gluten-free blend works too. Keep extra for dusting your hands and work surface.
- Milk: Whole milk, heavy cream, almond milk, or soy milk all work.
- Egg Yolk: Adds richness and structure. Save the egg white for recipes like small batch vanilla cupcakes or a mini flourless chocolate cake.
- White Chocolate Chips: Add sweetness. Dark chocolate chips can be used instead. Leftovers? Try them in a small batch of puppy chow.
- For the Glaze: Powdered sugar and heavy cream.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these easy ways to change up the flavor of your scones:
- Add Nuts: Mix in 1 to 2 tablespoons of sliced almonds. Toasted almonds add even more flavor.
- Lemon Zest: Add 1/4 teaspoon of lemon zest for a hint of citrus.
- Chocolate Drizzle: Skip the glaze and drizzle melted dark chocolate instead.
- Blueberry Scones: Use blueberries in place of strawberries for a different berry flavor.
How To Make Strawberry Scones
These photos and instructions are here to show you how to make a small batch of the best strawberry scones. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture looks like wet sand. Rubbing the butter into the flour helps create steam as it melts during baking, which makes the scones rise and turn out fluffy.
- 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.
- Lightly flour your work surface. Turn out the dough and gently knead a few times, then shape it into a 5×5-inch circle, about 1 inch thick. If the dough is too sticky, sprinkle a little extra flour.
- Cut into 4 wedges.
- Place them on the prepared baking sheet. Bake the scones for 12–15 minutes, until golden brown.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
- Whisk together powdered sugar and heavy cream until smooth.
- Drizzle the glaze over the cooled scones.
Expert Tips
- Keep Ingredients Cold: Cold butter, milk, and egg help create flaky scones. Like with pastry, cold fat prevents it from melting into the flour too early.
- Don’t Overmix: Mix the dough just until combined. Overworking it can lead to dense, chewy scones.
- Double the Batch: Want more scones? Double the ingredients—the baking time stays the same.
Serving Suggestions
Here are a few ways to enjoy your strawberry scones:
- Small Batch Refrigerator Jam: Spread your favorite jam on the scones for extra fruit flavor.
- Small Batch Lemon Curd: The tangy flavor of lemon curd balances the sweetness of the strawberries and white chocolate.
- Small Batch Clotted Cream: Add a dollop of clotted cream for a rich, creamy topping that pairs well with the soft texture of the scones.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
Frequently Asked Questions
Yes, you can prepare the dough, cut the scones, and refrigerate them for up to 1 day before baking.
Store cooled scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Yes, once cooled, wrap them tightly and freeze for up to 2 months. Thaw at room temperature or warm briefly in the oven.
Place scones in a 300°F (150°C) oven for about 5–8 minutes, or until warmed through.
Yes, just double all the ingredients. The baking time remains the same.
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:
Don’t forget to explore our other single serving and small batch breakfast recipes.
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.
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 or a silicone mat.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture looks like wet sand.Pro Tip: Rubbing the butter into the flour helps create steam during baking, which makes the scones rise and turn out fluffy.
- In a small bowl, whisk together the milk and egg yolk.
- Add the milk mixture to the dry ingredients and stir just until combined.
- Gently fold in the chopped strawberries and white chocolate chips.
- Lightly flour your work surface. Turn out the dough and gently knead a few times. Shape into a 5×5-inch circle, about 1 inch thick.Pro Tip: If the dough is too sticky, sprinkle a little extra flour.
- Cut into 4 wedges and place them on the prepared baking sheet.
- Bake for 12–15 minutes, until the scones are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
- Whisk together powdered sugar and heavy cream to make the glaze. Drizzle over the cooled scones.
Notes
- Keep Ingredients Cold: Cold butter, milk, and egg help create flaky scones. Like with pastry, cold fat prevents it from melting into the flour too early.
- Don’t Overmix: Mix the dough just until combined. Overworking it can lead to dense, chewy scones.
- Double the Batch: Want more scones? Double the ingredients—the baking time stays 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