Sweet, bright strawberries and creamy white chocolate combine to make these fluffy scones a downright dream. Adapted from Holly & Flora's lilac scone recipe.
Prep Time30 minutesmins
Cook Time14 minutesmins
Chill Time30 minutesmins
Total Time1 hourhr14 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Chocolate Chip Scones, Fruit Scones, Strawberry Scones, Strawberry White Chocolate Scones, White Chocolate Chip Scones
Servings: 6scones
Ingredients
1 1/2cflour
1 1/2Tsugar
1tspbaking powder
1/2tspbaking soda
1/2tspsalt
6Tbutter, chilled and cut into small pieces
3/4cstrawberries, chopped small
1/2cwhite chocolate, chopped small, or white chocolate chips
1/2cbuttermilk, shaken
1/2tspvanilla bean paste,or vanilla extract
coarse sparkling sugar or raw sugar,for sprinkling
Instructions
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Using your hands, rub the cold butter into the flour mixture until you have pea-sized or slightly larger pieces.
Stir in strawberries and white chocolate, mixing until all pieces are coated in flour.
Combine buttermilk and vanilla bean paste, then slowly add to the flour mixture, mixing gently with hands or a fork.
Once all buttermilk has been added, use your hands to gently press the mixture together into a ball. Note: the mixture will be pretty dry at this point, but don't add more liquid. Also, make sure not to overwork the dough. Just press it together until it forms a ball.
On a lightly floured surface, press the ball into a 1/2"-3/4" thick disc.
Cut disc in half, then cut each half into thirds, making 6 triangles.
Place scones onto a parchment or Silpat lined baking sheet, then set the sheet in the freezer for 30-60 minutes (optional, but it makes for a fluffier, flakier scone).
Preheat oven to 425°F.
Bake scones for 12-16 minutes, or until scones are golden brown and there are no wet-looking spots on top.
Allow scones to cool on the baking sheet for about 10 minutes, then remove to a cooling rack to cool.