Strawberry White Chocolate Scones
Strawberry White Chocolate Scones
Homemade scones top the list of breakfast bread. These Strawberry White Chocolate Scones add a bit of rustic flair to your mornings, leaving you satisfied & fulfilled.
Scones have what may seem to be repeated steps, but they are easy to make. So, easy my family has come to love my fall-inspired scone. Let's dive right into these super simple, slightly sweet, perfectly flaky, and undeniably delicious Strawberry White Chocolate Scones.
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Ingredients
- 2 c all-purpose flour, plus more for hands & work surface
- 1 c. freeze-dried strawberries
- ½ c. granulated sugar
- ¼ tsp. salt
- 2½ tsp. baking powder
- ½ c. butter, frozen & grated
- ½ c. heavy cream, plus 2 Tbsp. for brushing
- 1 large egg, cold
- 1 ½ tsp. vanilla extract
- ½ c. fresh strawberries, sliced
- 1 c. white chocolate morsels/chips
Instructions
Add the cup of freeze-dried strawberries to a food processor, and pulse until ground into a fine powder. Sift with flour, sugar, salt, and baking powder together in a large bowl.
Grate the frozen butter using a box grater.
Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together into small crumbs.
Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Pour over the flour mixture. Add the fresh strawberries and white chocolate, then mix together until everything appears moistened.
To make triangle scones: Pour onto the counter and, with floured hands, work the dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Optional: Brush scones with remaining heavy cream and for extra crunch, sprinkle with granulated sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space) and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400°F. Adjust the oven rack to the middle position. Line a large baking sheet with parchment paper or a silicone mat.
After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 15-20 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes. Transfer the scones to a wire rack to finish cooling.
Photos by Audrie Dollins
