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White Chocolate Strawberry Scones

White Chocolate Strawberry Scones

These white chocolate strawberry scones are best warm, fresh from the oven. The hint of lemon zest brings out the sweetness of the strawberries, while the oven heat gently caramelizes the white chocolate chips.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: strawberry scones, white chocolate scones, summer scones
Servings: 8 scones
Author: Maryanne Cabrera


  • 2 ½ cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup granulated sugar
  • 1 teaspoon finely grated lemon zest (1 lemon)
  • ½ cup unsalted butter, cut into cubes, cold
  • 1 cup chopped strawberries, bite-sized
  • ½ cup whole milk, cold
  • ¼ cup heavy cream, cold
  • 1 large egg
  • 1 cup white chocolate chips
  • heavy cream, for brushing tops


  • Preheat oven to 400° F. Line baking sheet with parchment paper or silicon baking mat. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest. Toss in cubed butter. Cover and let chill in the freezer for 15 minutes until ingredients are cold.
  • Place strawberries in a freezer safe tray or bowl. Cover and chill in the freezer for 15 minutes until cold.
  • In a small bowl, whisk together milk, cream, and egg until well combined. 
  • Remove flour mixture from freezer. Using a pastry blender (pastry cutter) or two forks, cut butter into flour until mixture resembles coarse sand. Add wet ingredients and fold to combine until mixture is a shaggy mess. Gently fold in cold strawberries and white chocolate chips. 
  • Dump coarse dough onto a lightly floured work surface. Gently knead the dough together until smooth and strawberries are well distributed. Pat dough into an 8-inch circle with a thickness of about 1-inch. Cut scones into 8 equal sized wedges.
  • Transfer scones onto prepared baking sheet, allowing at least 2-inches of space betweens cones. Lightly brush the top of scones with heavy cream.
  • Bake for 23-25 minutes until the scones have puffed up and the tops are golden brown in color. Let scones cool slightly on baking sheet before transferring to a wire rack to cool.
  • Serve scones warm or at room temperature with lemon curd, clotted cream, or fruit jam of choice. 


Storage and Leftover Notes:

  • Since the strawberries are not fully cooked during baking, I suggest storing any leftover scones in the fridge. Simply reheat in the microwave or toaster oven, or enjoy chilled!
All images and text ©The Little Epicurean.