Chocolate Chip Strawberry Scones

Sharing chocolate chip strawberry scones today that are perfect for all occasions! Brunch entertaining, baby showers, bridal showers, bake sales, Holidays, weekend entertaining…so many reasons to make and serve scones!

Strawberry Scones

These strawberry scones are simple to prepare, buttery sweet, flaky and soft. Everything I look for when enjoying scones. Scones are generally served with coffee or tea, but we enjoy them as a sweet snack mid-morning. They’ve quickly become a favorite in our home.

Be sure to try my Blueberry Scone recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need For Strawberry Scones

• all-purpose flour– For most of my recipes I use salted butter, unsalted works fine too.
• granulated sugar– This fine sugar gives the scones their sweetness.
• baking powder– Baking powder helps the blondies rise during baking.
• kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking. I prefer it over table salt.
• salted ice cold butter– Keeping the butter ice cold keeps the scones flaky and buttery.
• buttermilk– No substitutions, do not make your own from the powder for this recipe.
• sour cream– Use full fat sour cream for the recipe.
• pure vanilla extract– Use pure vanilla for best tasting results.
• fresh strawberries– Chop fresh washed and dried strawberries for the scones.
• mini chocolate chips– If you can’t find mini chocolate chips, regular are fine too.
• powdered sugar– Also referred to as confectioners sugar, this is used to make the icing drizzle.
• heavy cream– Heavy cream is used to make the icing.

How To Make Strawberry Scones

1. Preheat oven to 400 degrees F. and line baking sheet or pizza pan with parchment paper.
2. Place flour, sugar, baking powder and salt into a food processor bowl. Pulse to combine. Add cubed ice cold butter pieces into bowl, pulsing until tiny pieces form in flour mixture. Transfer to a large mixing bowl. Slowly add buttermilk (if buttermilk is thin, reduce to 1/2 cup), sour cream and vanilla, mixing gently until dough forms. Fold in strawberries and chocolate chips.
3. With floured hands transfer dough to prepared baking dish or pizza pan. Press and form into 1/2 inch thick round. Use a pizza cutter sprayed with cooking spray (for each cut) to cut wedges into dough. Brush tops of scone dough with heavy cream and sprinkle with additional granulated sugar.
4. Bake for 18-21 minutes, until baked through, and turning golden brown around edges. Remove from oven and let cool for 10 minutes. Carefully break into wedges and place on serving plate.
5. To prepare icing, place powdered sugar into a medium mixing bowl. Slowly whisk in heavy cream until thick and smooth. Drizzle over top of scones and serve warm or room temperature.

Do I Need To Freeze My Butter For Scones?

Yes! Here’s why. Ice cold butter creates a soft tender crumb with perfect flaky texture. While I’m getting my ingredients out to prepare the scones, I stick the butter in the freezer for 15 minutes. As soon as I’m going to start the recipe I remove the butter from the freezer, cut it into 1/2 inch cubes and place it in the food processor.

Can I Still Make Strawberry Scones Without A Food Processor?

Yes! While I prefer using a food processor when making my scone recipe, you can absolutely use a pastry cutter or even two knives in a large mixing bowl.

The goal is to work the butter into the flour mixture forming small little pea size butter pieces throughout as shown in the photo above. If using a pastry cutter or the two butter knives method, cut your butter into even smaller pieces before working it into the flour.

When scone dough is nearly combined, gently fold in the fresh strawberries and mini chocolate chips. If you can’t find mini chocolate chips, regular work fine too.

With floured hands, transfer scone dough onto a parchment lined baking sheet or 12 inch pizza pan. Flour your hands even more to press and form into 1/2 inch thick round as shown above.

Use a pizza cutter sprayed with cooking spray for each cut, to cut wedges into the strawberry scone dough. Brush tops of dough with heavy cream and sprinkle with more granulated sugar.

How Long Do You Bake Scones?

Bake scones for 18-22 minutes, or until cooked through. Edges will turn golden brown. Check centers with a toothpick to make sure they’re baked in center.

Use a knife to go through cuts one more time to make sure they can easily be removed. Let cool completely.

While scones are cooling, prepare sweet icing. Scones can be served with or without drizzle.

Drizzle icing over top of scones and serve room temperature.

How To Serve Scones

Scones are so great for brunch, bridal showers, baby showers, Mother’s Day, bake sales, and often served with coffee and tea. In all honesty, they’re good for any occasion! We love to make them on the weekends to enjoy.

How To Store Leftovers

Store any leftover scones in an airtight container in the refrigerator for up to 3 days. Warm in microwave as needed.

Can Scones Be Frozen?

I recommend freezing scones after baking before icing. Place cooked, cooled scones in an airtight bag or container. When ready to serve, thaw to room temperature and drizzle with icing before enjoying.

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