These Strawberry Chocolate Chip Scones are tender, buttery, and bursting with sweet strawberry flavor in every bite. Made with a combination of fresh strawberries and dried strawberries, plus rich semi-sweet chocolate chips, these scones strike the perfect balance between fruity and chocolatey.

I love English TV shows. One of my favorite shows was forever talking about “Strawberry Scones.” It got me thinking…which is often going to lead me to the kitchen! What could be better than a “Strawberry Scone”? What if I added semi-sweet chocolate chips to them? Infuse them with that chocolate-dipped strawberry flavor we all love?!! (Well…I love them!)

The result… These Strawberry Chocolate Chip Scones! They may sound a little fancy but are totally doable in your own kitchen. With juicy fresh strawberries, concentrated strawberry flavor from dried berries, and melty semi-sweet chocolate chips, every bite is soft, crumbly, and downright irresistible! (I know, because I tried several to be sure!)

What You’ll Need To Make These Scones

• All-purpose flour
• Granulated sugar
• Baking Powder
• Salt
• Cold Butter
• Heavy Whipping Cream
• Dried Strawberries
• Fresh Strawberries
• Semi-sweet Chocolate Chips
• Powdered Sugar
• Strawberry Juice, Strawberry Syrup, or Milk

How to Make Strawberry Chocolate Scones

Begin by preheating the oven to 375° (F). Line a large baking sheet with parchment paper or a silicone baking mat.

TIP: Gather and prepare the ingredients. This helps the recipe come together quickly. I use frozen butter as it is easier to grate. I find grating the butter makes for a lighter, fluffier scone, and makes it much easier to cut it into the dry ingredients. Chop the fresh and dried strawberries. Measure out your dry and wet ingredients, and you’re ready to bake up a batch of these delicious scones.

Grab your apron, and let’s get baking!

Step 1 | Dry Ingredients

In a large bowl, combine 2 cups all-purpose flour, 1/3 cup granulated sugar, 1½ teaspoons of baking powder, and ½ a teaspoon of salt. Combine with a wire whisk and set aside.

Step 2 | Cutting in Butter

As mentioned above, I prefer to grate frozen butter for my scones. It makes it so much easier to cut the “cold” butter into the flour mixture, rather than trying to break down smaller chunks of ice-cold butter.

I use the “fine grate” to create even smaller pieces of cold butter which will create even more layers in your scones.

Why Use Cold Butter in Pastries?

Why is “Cold” butter used in pastries? It creates a flakier bake. The solid, cold butter melts slowly in a hot oven. This creates steam pockets that separate the dough. This technique, of using cold butter to keep the fat in distinct pieces, prevents gluten from forming too much, which would make the pastry tough.  So using cold butter is crucial for a great bake!

Using a pastry blender, cut the cold butter into the flour mixture. Simply go back and forth to combine the ingredients.

Continue “blending” until you have a nice coarse crumb.

Step 3 | Creating Scone Dough

Add in ¾ cup plus 1–2 Tablespoons of Heavy Whipping Cream. This is a crumbly dough, not a wet dough. So be careful not to add too much cream.

Using a silicone spatula, or clean hands, mix until the mixture begins to form large balls. You don’t want to form one large ball yet. You still want a loose mixture.

Continue mixing until ingredients combine and are moist. There will still be some “dry bits” in the bowl.

Add in 1/3 cup dried strawberries and 1/3 cup fresh strawberries, add in 1/3 cup semi-sweet chocolate chips.

TIP: You can use milk chocolate, or even white chocolate chips in this recipe. You can also skip the dried strawberries if you can’t find them at your local market.

Now you can gather the dough together. Gently knead the berries and chocolate chips into the dough using your hands. Be careful not to handle the dough too much as it will make it tough.

Step 4 | Forming Scones

Place the gathered dough on a floured surface, and pat it into a 10-inch circular disc a half-inch thick. If there are remaining strawberries or chocolate chips in the bottom of the bowl, I press them into the top of the disc.

Place the disc on top of your parchment paper lined baking sheet, or silicone baking mat. This makes it easier to handle the dough before baking.

Sprinkle the disc with sugar. Cut the disc with a sharp knife into 8 even triangles. DO NOT SEPARATE the triangles. Keep the dough disc together. Place the dough disc on the baking sheet.

TIP: By keeping the cut scones together during baking, they hold their shape better. You can separate them, but they will go sideways on ya!

Step 5 | Baking Instructions

Place the scones in a preheated 375° oven. Bake for 25–30 minutes until scones are lightly golden brown and the center is set. The center should be mildly firm to the touch and spring back slightly when pressed.

Remove the scones and place the baking sheet on a cooling rack. After 5 minutes gently separate the individual scones and apply the strawberry glaze.

Step 6 | Making and Apply Strawberry Glaze

In a small bowl, combine ¾ cup powdered sugar and 2 Tablespoons of strawberry juice or milk.

TIP: You can substitute strawberry syrup, or strawberry jam for the strawberry juice.

TIP: To make “Strawberry Juice”, I take 2–3 large strawberries, remove the hull, and press them in my lemon/lime juicer over the powdered sugar. However, if you don’t want to go too that much trouble, you can use milk.

Using a wire whisk, after separating the scones, simply drizzle the glaze back and forth across the top of each scone. Let the scones rest for 2–3 minutes for the glaze to set up.

Recipe Wrap-up!

Serve the scones immediately while still warm and the chocolate chips slightly melty! They are SO good. Look at all those beautiful layers!

The combination of using both fresh and dried strawberries really adds an extra depth of strawberry flavor to these scrumptious scones.

If you have any leftover scones…store them in an airtight container for up to 3 days. Scones can be reheated for 30 seconds on high.

Would I say these are the “typical” breakfast scone? Maybe not. Especially if you don’t like sweets for breakfast! However, they are a wonderful afternoon treat when you’re looking for something a little sweet.

Favorite Breakfast Bakes

• Blueberry Lemon Poppy Seed Breakfast Cake
• Pecan Chocolate Chip Scones
• Easy Cinnamon Cruffin Recipe
• Buttermilk Bar Doughnut Recipe
• Classic Buttermilk Pancakes

Whether you’re serving these scones alongside a hot cup of coffee or cocoa, sharing them for a Mother’s Day brunch, or sneaking one straight off the cooling rack, they’re guaranteed to bring smiles all around. I know they make me smile!

That strawberry glaze adds the perfect finishing touch—sweet, pretty, and bursting with berry flavor. If you’re looking for a homemade baked good that feels special without being fussy, these Strawberry Chocolate Chip Scones deserve a spot in your recipe box.

Happy baking from my kitchen to yours!

Printable Recipe

Like this Recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!