Go Back
+ servings

White Chocolate Strawberries ‘n’ Cream Scones

Loaded with big chunks of juicy fresh strawberries and drizzled with melted white chocolate, these ultimately-flaky scones will steal the show at your Mother's Day brunch!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 large scones

Ingredients

  • 2-1/4 cups white whole wheat flour
  • 1/2 cup coconut sugar or brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/2 cup half-and-half cream
  • 1 large egg
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh strawberries
  • 1/2 cup white chocolate chips melted

Instructions

  • Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, and salt, Using your fingers (or a pastry cutter) work in cubed cold butter until mixture is crumbly. In a separate bowl, whisk cream, egg, yogurt, and vanilla until smooth. Pour over flour mixture and gently stir until dough just comes together. Stir in chopped strawberries.
  • Turn dough onto a floured surface and very gently knead a few times until dough is smooth and non-crumbly. Pat into an 8-in circle and use a very sharp knife to cut round into 8 wedges. Place scones 2 inches apart on prepared baking sheet.
  • Bake scones at 400F 20-25 minutes or until golden brown. Let scones cool 5 minutes on baking sheet, then transfer to a wire cooling rack. Drizzle scones with warm melted white chocolate and dig in!

Notes

Store scones in an airtight container at room temperature up to 3 days. Scones may also be frozen up to 2 months.