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Strawberry Chocolate Chip Scones

Delicious homemade scones bursting with fresh strawberries and rich chocolate chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour Choose a good quality brand like King Arthur Flour for consistent results.
  • 3 tbsp granulated sugar You can adjust this slightly based on your sweetness preference.
  • 2 tsp baking powder Ensure it’s fresh for the best rise.
  • 1/2 tsp baking soda Helps with the scone's texture.
  • 3/4 tsp salt Balances the sweetness.
Wet Ingredients
  • 3/4 cup cold butter Use unsalted butter, cubed and chilled. This is crucial for the flakiness.
  • 1 cup buttermilk If you don’t have buttermilk, use a mixture of regular milk and a splash of vinegar or lemon juice.
  • 1 large egg Brings the dough together.
  • 1/2 tsp vanilla extract For added flavor.
Fruits and Chocolate
  • 1 cup fresh strawberries Diced and patted dry on a paper towel.
  • 1/2 cup semi-sweet chocolate chips Ghirardelli or Nestle Toll House are great choices!

Method
 

Preheat the Oven
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Strawberries
  1. Dice your strawberries into 1/2-inch pieces and lay them on a paper towel to absorb excess moisture.
Chill the Butter
  1. Cut your cold butter into small cubes, keeping it chilled until you’re ready to use it.
Mix the Dry Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine the Wet Ingredients
  1. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until smooth.
Combine Dry and Wet Ingredients
  1. Add the cold butter cubes to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse breadcrumbs.
  2. Pour in the wet ingredients and stir gently until just combined, being careful not to overmix.
Add Fruits
  1. Gently fold in the strawberries and chocolate chips, taking care not to crush the berries.
Shape the Dough
  1. Turn the dough onto a lightly floured surface. Shape it into a disk about 1 inch thick. Cut into 8 wedges.
Prep for Baking
  1. Place the scone wedges on the baking sheet. Brush the tops with a little buttermilk and sprinkle with sugar.
Bake
  1. Bake for 25 to 30 minutes, or until golden brown and firm to the touch.
Serve Warm
  1. Let them cool for a few minutes and serve them warm, possibly with a dollop of clotted cream or a drizzle of honey.

Notes

Store in an airtight container for up to 2 days, or freeze for longer storage. Serve them with a cup of tea or coffee.