These Strawberry White Chocolate Scones are the perfect answer to any breakfast or brunch menu!
Enjoy these Strawberry White Chocolate Scones that are made with strawberries and white chocolate chips.
This Strawberry White Chocolate Scone recipe is made using real strawberries and white chocolate chips. Making scones is a lot like making biscuits. In fact, when I first started getting into scones, I found myself wondering what the difference was between a scone and a biscuit. In my opinion, biscuits are softer and scones are a bit more dense. That is the short version of that answer. However, when getting further into explaining the difference between a scone and a biscuit is scones typically contain baking soda, which makes the scone heavier (dense); whereas, biscuits don’t have baking soda typically. In addition, scones are found to be drier than a biscuit as well, but they still should be soft.
There aren’t words in the English vocabulary that has been created that can describe these scones. I’ll try. How about…WOBALONGADINGDONGDELICIOUS? I still don’t know if that does the trick. You know what this scone recipe reminds me of? A southern Sunday morning brunch. Don’t they? All you need is some orange juice, eggs, ham, and hash browns and you’re in. Uh oh! I just gave someone an idea. Don’t deny it. I know that someone out there is going to make these Strawberry White Chocolate Scones on Sunday morning, listen to gospel hymns, put on a pot of fresh coffee, go back and forth reading the newspaper, and try to give yourself an excuse about why you deserve to miss church because you’re too full to even think about going. I know how that goes.
I hate to tell you though, this will definitely put you in a state of “pure-bliss-a-coma”. TheseStrawberry White Chocolate Scones are perfect for any time of day, to be perfectly honest with you. I’m eating one now and I haven’t had dinner yet. I can’t stay away. I promise there should be a candle with this scent. No. That would be horrible because then I would be disappointed when I realize that I’m not going to eat them. Then I will want to eat them and will have to go into the kitchen, preheat the oven, and make a dozen of them. Then I will cry and complain and cry about how fat I am and take a warm bath and light the candle again, only to repeat the cycle. It’s craziness man. This is what food does to me. Especially good food!
- 3¼ c. flour, more for kneading
- ⅔ c. sugar
- ½ tsp. salt
- 1 tbsp. baking powder
- ½ tsp. baking soda
- 1 stick cold butter
- 1 c.plain yogurt
- 2 tbsp. milk
- 1 large egg
- 1½ tsp. vanilla extract
- 1 c. diced strawberries
- ½ c. white chocolate chips
- 4 tbsp. butter, melted
- sugar, for sprinkling
- Preheat oven to 375 Degrees
- In a large bowl add the flour, sugar, salt, baking powder, and baking soda and whisk the ingredients together. Make a well in the middle of the bowl and cut in the cold butter. Use a fork or pastry cutter to blend in the butter into the flour mixture until the flour mixture looks like thick clumps of sand. Recreate the well (hole) in the middle of the bowl once again.
- In a small bowl mix the yogurt, milk, and vanilla extract together (if you rather use buttermilk you can just add the vanilla to the buttermilk). Pour the liquid into the middle of the bowl and take both hands to mix the liquid with the flour mixture until well mixed. Crack in the egg and continue to use your hands to mix. Add the strawberries and the white chocolate chips and use your hands to weld all the ingredients together. The dough will still feel slightly wet. This is okay.
- Once all ingredients are well mixed. Set aside for 5 minutes so the flour can absorb more of the liquid. On a clean and flat surface, dust with flour and turn the dough onto the flour on the surface. sprinkle the top of the dough with a little more flour and delicately knead the dough 2-3 times. Pat the dough into a round 1-inch thick circle.
- Use a serrated knife and cut into triangles and place on a baking sheet lined with parchment paper. Once the dough is cut and placed on top of the baking sheet(s) place in the refrigerator for 15 minutes. Brush some of the melted butter on top, sprinkle with sugar, and bake for 15-20 minutes or until golden brown and set at the edges. Allow cooling for 10 minutes before serving.
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