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Strawberry Chocolate Chip Scones piled high in a metal basket with a close-up on one scone.

Strawberry Chocolate Chip Scones

A combination of fresh strawberries and dried strawberries, plus rich semi-sweet chocolate chips, these scones strike the perfect balance between fruity and chocolatey.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 scones
Calories 370 kcal

Ingredients
  

  • 2 Cups All-purpose flour
  • ⅓ cup Granulated Sugar
  • 1½ Teaspoons Baking Powder
  • ½ teaspoon salt
  • ½ cup butter ice-cold, grated, or cut into small cubes
  • ¾ cup, plus 2 tablespoons Heavy Whipping Cream
  • ⅓ cup Fresh strawberries chopped
  • ⅓ cup Dried strawberries chopped
  • ⅓ cup Semi-sweet chocolate chips
  • ¾ cup Powdered sugar
  • 2 tablespoons Strawberry juice Substitution: milk, strawberry syrup, or strawberry jam.

Instructions
 

  • Preheat oven to 375°(F). Line a large baking sheet with parchment paper, or use a silicone baking mat.
  • In a large bowl, add flour, sugar, baking powder, and salt. Whisk together to combine.
  • Add grated or cut cold butter. Using a pastry blender, cut the butter into flour mixture to form a coarse crumb. Add ¾ cup heavy whipping cream plus an additional 1–2 tablespoons. Mix until ingredients combine and come together. Note the dough should be moist, but crumbly.
  • Add in dried and fresh strawberries and chocolate chips. Gently knead berries and chocolate chips into the crumbly dough in the bowl.
  • Gather dough into a large ball and place on a floured surface. Pat dough into a 10-inch circular disc. Add any remaining bits of strawberries and chocolate chips from the bottom of the bowl to the top of the dough disc. Place the dough on the parchment-lined baking sheet. Sprinkle with sugar. Cut the dough into 8 equal triangles. DO NOT SEPARATE the scones.
  • Place the scones on the parchment paper-lined baking sheet in a preheated oven and bake for 25–30 minutes until they are lightly golden brown and set in the center. Remove the baked scones and place the baking sheet on a cooling rack. Cool for 5 minutes and then carefully separate the scones. Leave them on the parchment paper while you drizzle with strawberry glaze.
  • In a small bowl, combine ¾ cup of powdered sugar and the juice of 2–3 large strawberries or 2 tablespoons of milk. Whisk until smooth. Drizzle over the top of each scone. Allow to set for 2–3 minutes and serve warm. Store any remaining scones in an airtight container for up to 3 days. Reheat in the microwave for 30 seconds on high.

Nutrition

Serving: 1sconeCalories: 370kcalCarbohydrates: 57gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 56mgSodium: 325mgPotassium: 113mgFiber: 2gSugar: 17gVitamin A: 688IUVitamin C: 4mgCalcium: 75mgIron: 2mg
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