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four strawberry scones topped with a glaze on a white plate
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4.95 from 20 votes

Small Batch Strawberry Scones

These small batch strawberry scones are soft, buttery, and filled with fresh strawberries and white chocolate chips. Baked until golden and topped with a sweet glaze, they’re perfect for a quick breakfast or treat.
Prep Time10 minutes
Cook Time15 minutes
Cool5 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Side Dish
Cuisine: British
Diet: Vegetarian
Keyword: scones, strawberry, strawberry scones, strawberry white chocolate scones, white chocolate, white chocolate scones
Servings: 4 scones
Author: Joanie Zisk

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
US - Metric

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 5x5-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.

Video

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

Serving: 1scone | Calories: 414kcal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 313mg | Potassium: 250mg | Fiber: 1g | Sugar: 36g | Vitamin A: 506IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 2mg

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