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!
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.