Imagine biting into a perfectly golden, buttery scone bursting with juicy strawberries and creamy white chocolate chips - a breakfast treat that will make your taste buds dance with joy! These Small Batch Strawberry White Chocolate Scones are not just a recipe, they're a morning miracle that transforms ordinary breakfast into an extraordinary culinary experience. Whether you're a baking novice or a seasoned pro, these scones promise to elevate your morning routine with minimal effort and maximum deliciousness.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 scones
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold
- 1/4 cup heavy cream
- 1/2 cup strawberries, chopped
- 1/4 cup white chocolate chips
Instructions
- Prepare your workspace by preheating the oven to 425°F (218°C) and lining a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Remove cold butter from refrigerator and cut into small cubes. Add butter to flour mixture and use a pastry cutter or cold fingertips to work butter into dry ingredients until mixture resembles coarse, pea-sized crumbs.
- Gently fold in chopped strawberries and white chocolate chips, being careful not to overmix and crush the berries.
- Create a well in the center of the mixture and pour in cold heavy cream. Stir with a fork until just combined, ensuring dough is slightly sticky but not wet.
- Transfer dough onto a lightly floured surface and gently pat into a 6-inch round disc, approximately 1-inch thick.
- Using a sharp knife, cut the disc into 4 equal triangular wedges, separating them slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with additional heavy cream and sprinkle with granulated sugar for enhanced golden color and texture.
- Bake in preheated oven for 14-16 minutes, or until edges are golden brown and tops are lightly crisp.
- Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally drizzling with additional melted white chocolate if desired.
Tips
- Keep all ingredients cold: Cold butter and cream are crucial for achieving those signature flaky, tender scone layers.
- Don't overwork the dough: Mix ingredients just until combined to prevent tough scones. Gentle handling is key!
- Use fresh, ripe strawberries for the most vibrant flavor. If using frozen berries, pat them dry to prevent excess moisture.
- For extra richness, brush the tops with heavy cream and sprinkle with sugar before baking for a beautiful golden finish.
- These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Pro tip: Warm them slightly in the oven to restore that fresh-baked texture.
- Experiment with variations by substituting white chocolate with dark chocolate or adding a hint of vanilla extract for extra depth of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
