Friends, this one is a good one. It’s a perfect summery scone recipe that is both a delicious breakfast treat or a perfect dessert. Strawberry White Chocolate Chunk scones. Now normally I love raspberry and white chocolate together, but that doesn’t mean you can’t pair any old berry or fruit with it. I know milk chocolate and strawberries have this whole relationship and all that but I decided to go new.
If you know me, you know I love a good scone. Most often, I just make my Vanilla Cream Scones and add a jam. Fruit scones can be tricky because using fresh fruit adds a lot of moisture to the dough, so what seems correct pre baking can end up spread out all over your pan when it’s ready. Because these add a bit of sweetness as well, I reduced the amount of sugar in them. But if you want this to be extra sweet, by all means increase the amount.
These have white chocolate chunks in them, and then a white chocolate glaze on top. They are still delicious without the glaze, just a little bit less sweet. I used one Ghirardelli white chocolate baking bar for the recipe. Half for the scones and half for the glaze.
The whole process start to finish, if you include the freezer times is probably only about 90 minutes which is pretty great when you taste how GOOD these scones are.
- 300 g AP Flour
- 2½ tbsp Granulated sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Vanilla extract
- 1 Egg
- ⅔ 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
- 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.