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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh strawberries, hulled and chopped - 1/2 cup semi-sweet chocolate chips Fresh strawberries work best for this recipe. They add flavor and moisture. If you want to swap strawberries, try raspberries or blueberries. Use cold butter for a flaky texture. You can replace heavy cream with whole milk, but the scones may be less rich. For a dairy-free option, use plant-based butter and cream. You need a large mixing bowl for dry ingredients. A separate bowl is for wet ingredients. A pastry cutter or your hands helps mix butter into the flour. You also need a lightly floured surface for shaping the scones. Finally, a baking sheet lined with parchment paper makes cleanup easy. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix together the flour, sugar, baking powder, and salt. Use a whisk to blend these dry ingredients well. Next, add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to cut the butter into the flour. You want the mix to look like coarse crumbs. In another bowl, whisk together the heavy cream, egg, and vanilla extract. Mix until smooth. Pour this cream mixture into the dry mix. Gently fold the two together. Be careful not to overmix; it’s okay if it’s a bit lumpy. Now, fold in the chopped strawberries and chocolate chips. Make sure they are evenly spread throughout the dough. Turn the dough out onto a lightly floured surface. Shape it into a circle about 1 inch thick. Use a sharp knife to cut the dough into 8 equal wedges. Transfer the scones to the prepared baking sheet. Space them evenly apart so they have room to rise. Bake the scones in your preheated oven for 15-20 minutes. Watch for them to turn golden brown on top. Once they are done, let them cool slightly on the baking sheet. This helps them set and makes them easier to move. Serve warm with a dusting of powdered sugar. You can also add whipped cream or clotted cream. For a pop of color, place fresh strawberries on the plate. Enjoy! To make your scones fluffy, use cold butter. Cold butter makes layers. Cut it into the flour until it looks like crumbs. Don't overmix the dough. Gently fold in strawberries and chocolate chips. This keeps the scones light. Also, bake them right away. Scones like the heat! One big mistake is overworking the dough. If you mix too much, scones get tough. Another mistake is using warm butter. Warm butter melts too much, which ruins the fluffiness. Lastly, don’t skip the baking powder. It is key for rise and softness. Let the scones cool on the baking sheet for a few minutes. This helps them set. After that, move them to a wire rack. Serve them warm for the best taste. Dust with powdered sugar for a nice touch. Pair them with whipped cream or clotted cream for extra delight. Add fresh strawberries to your plate for color! Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold to achieve a flaky texture in your scones. Don’t Overmix: Gently fold in the ingredients to keep the scones light and tender. Fresh Strawberries: Use ripe, fresh strawberries for the best flavor and natural sweetness in your scones. Storage Tips: Store any leftover scones in an airtight container at room temperature for up to 2 days. {{image_2}} You can swap strawberries for other fruits. Blueberries work great. They add a burst of flavor. Raspberries give a nice tartness. If you love peaches, try diced fresh peaches. Each fruit brings a unique taste to the scones. For added crunch, consider nuts. Chopped walnuts or pecans add texture. You can also mix different chocolate types. Use dark chocolate for a rich flavor. White chocolate gives a sweet twist. Mix and match to find your favorite combo. You can make this recipe gluten-free easily. Use a gluten-free flour blend instead of all-purpose flour. For a vegan version, swap butter for coconut oil. Replace heavy cream with almond milk or coconut cream. These changes keep the scones tasty and fun! To keep scones fresh, place them in an airtight container. Line the container with paper towels. This will help absorb moisture. Store at room temperature for up to 2 days. For longer storage, move them to the fridge. They can last up to a week in the fridge. Just remember to seal them well to avoid drying out. When you want to enjoy warm scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This will make them warm and soft again. You can also use a microwave. Heat them for about 10 to 15 seconds. Be careful not to overheat, as they can become tough. If you want to save scones for later, freezing is a great option. Wrap each scone tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. For a quick option, you can heat them straight from the freezer. Just add a few extra minutes to the reheating time. Enjoy your scones anytime! Yes, you can use frozen strawberries. Make sure to thaw them first. Drain any excess moisture. This way, your scones won’t get soggy. The flavor will still be great. Just chop them into small pieces before adding them to the dough. You can prepare the dough and shape it a day before. Wrap it tightly in plastic wrap. Keep it in the fridge overnight. When you are ready, just bake them straight from the fridge. This saves time and still gives you fresh scones. The dough should be slightly sticky but manageable. It should hold together without being too wet. You want it to be soft and a bit shaggy. Avoid overmixing, as this can make the scones tough. Gently folding in the ingredients helps keep the texture light. In this post, we explored the key ingredients and tools for making scones. We discussed step-by-step instructions, helpful tips, and tasty variations. You now know how to avoid common mistakes and store leftover scones properly. Remember, practice makes perfect with baking. With these tips, you can create delicious scones every time. Enjoy experimenting with flavors and sharing your treats!

Strawberry Chocolate Chip Scones

Delicious scones filled with fresh strawberries and chocolate chips, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
  • 0.5 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cups fresh strawberries, hulled and chopped
  • 0.5 cups semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  • Gently fold the cream mixture into the flour mixture until just combined. Do not overmix.
  • Carefully fold in the chopped strawberries and chocolate chips until evenly distributed.
  • Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut into 8 equal wedges.
  • Transfer the scones to the prepared baking sheet, spacing them evenly apart.
  • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top.
  • Let them cool slightly before serving.

Notes

Serve warm, dusted with powdered sugar, and accompanied by whipped cream or clotted cream. Add fresh strawberries on the plate for a colorful touch!
Keyword baking, chocolate chip, scones, strawberry