These scones are perfect for the summer. They are flaky and buttery and full of fresh strawberries. I diced my strawberries pretty fine to distribute them more evenly but if you’d prefer big chunks, just halve the berries.
The scone batter itself is very basic and not very sweet, so the white chocolate chips and a sprinkling of sanding sugar on top adds just the right amount of sweetness.
For breakfast, split a warm scone in half and serve with a nice pat of salted butter and a spoonful of strawberry or blueberry jam.
For dessert, warm the scones and top with whipped cream for the easiest and most delicious strawberry shortcake.
- 2 cups AP flour
- 1/2 tsp salt
- 1 Tbsp baking powder
- 6 Tbsp cold butter, cubed
- 1 1/2 cups chopped strawberries
- 3/4 cup white chocolate chips
- 1 tsp vanilla
- 3 large eggs (1 for egg wash)
- 1/3 cup heavy cream
- Sanding sugar
Preheat oven to 375 F. Line a baking sheet with parchment or a silicone mat.
Whisk together flour, salt, and baking powder in a large bowl. With your fingers, cut in the butter until the mixture is crumbly and the butter is about the size of peas.
Stir in the strawberries and chocolate chips.
In another bowl, mix together vanilla, 2 eggs, and heavy cream. Add to the dry ingredients and stir until just combined.
Flour the board and turn dough out. Pat the dough into a rectangle and cut into eight squares. If you want smaller scones, cut each square diagonally to get 16 total scones.
Place the scones on the baking sheet. Whisk the remaining egg in a small bowl with a splash of water and brush on top of the scones. Sprinkle sanding sugar on top of the scones and bake 20-22 minutes. Serve with butter and jam and enjoy!