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Strawberry White Chocolate Chunk Scones

5 from 1 vote
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Ingredients

Scones

  • 300 g AP Flour
  • tbsp Granulated sugar
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Vanilla extract
  • 1 Egg
  • cup Heavy Cream cold
  • ½ cup Unsalted butter frozen
  • 1 cup Strawberries diced
  • 2 oz White Chocolate chopped

White Chocolate Glaze

  • 2 oz White chocolate
  • 2 tbsp Heavy cream
  • Powdered sugar

Instructions

  • Put butter in freezer for 20-30 minutes to partially freeze. Preheat oven to 425°F.
  • Whisk together flour, baking powder, baking soda, salt, and sugar in mixing bowl.
  • Break egg into small bowl and beat, add vanilla to egg.
  • Use a medium grater to grate frozen butter into flour mixture. Toss the flour and butter together so butter is coated. Then mix in chopped white chocolate.
  • Make a well in the center of the flour, pour egg mixture and cold cream into the well. Use a fork to gently mix together. When dough has mostly come together but is still lots of bits, add in strawberries. Mix to combine, being careful to both not overmix the dough or to crush the berries.
  • Scoop dough out onto parchment lined baking sheet into drop scones. Dough could be formed into disc and cut into triangles as well however I found the best results with drop-style scones with this recipe.
  • Put dough into the freezer for about 20 minutes to firm up the butter. This step is not necessary but I find I get better rise from the dough if I do this, with less spread.
  • Brush top of scones with heavy cream.
  • Reduce oven temperature to 375°F as scones go into the oven. Bake for 20-25 minutes or until scones are golden brown. The size of your scones will probably affect your bake time slightly.

White Chocolate Glaze

  • Break up chocolate and put into a bowl. Heat up 2 tbsp heavy cream and pour over chocolate. Let sit for 30-60 seconds and then stir chocolate until it is melted. If your chocolate is not fully melted, microwave for 30 seconds on 50% power and stir again.
  • Drizzle glaze over scones after they have come out of the oven and cooled slightly.
  • Scones are best enjoyed right out of the oven, however are good for about 2-3 days if stored in an air tight container. Reheat wrapped in aluminum foil in the oven at 350 for about 10 minutes.