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To make these tasty strawberry chocolate chip scones, you need the following: - 2 cups all-purpose flour - ½ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, chilled and cut into small cubes - 1 cup fresh strawberries, hulled and diced into small pieces - ½ cup semi-sweet chocolate chips - ½ cup heavy cream - 1 large egg - 1 teaspoon pure vanilla extract - Turbinado sugar for sprinkling (optional) You can swap some ingredients if needed: - Use whole wheat flour for a nutty flavor. - Replace granulated sugar with brown sugar for a richer taste. - Coconut oil can replace unsalted butter for a dairy-free option. - If fresh strawberries are not available, frozen ones work too. Just thaw and drain them first. - Use almond milk instead of heavy cream for a lighter scone. Having the right tools makes baking easier: - Mixing bowls for combining ingredients. - A whisk for blending dry ingredients. - A pastry cutter or your hands for mixing butter. - A sharp knife or bench scraper for cutting the dough. - Parchment paper to line your baking sheet. - An oven thermometer to ensure correct baking temperatures. - A wire rack for cooling the scones after baking. These ingredients and tools will help you create perfect scones that are both fresh and tasty! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for a perfect bake. Next, line a baking sheet with parchment paper. This will stop the scones from sticking. In a big bowl, mix together 2 cups of all-purpose flour, ½ cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Use a whisk to blend these dry ingredients well. This mix gives the scones their base flavor. Now, add ½ cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to mix it in. Work until it looks like coarse crumbs. You want pea-sized bits of butter to stay. This helps make the scones flaky. Gently fold in 1 cup of diced fresh strawberries and ½ cup of semi-sweet chocolate chips. Be careful not to crush the strawberries. You want them whole for bursts of flavor in each bite. In a separate bowl, whisk together ½ cup of heavy cream, 1 large egg, and 1 teaspoon of pure vanilla extract. Mix until smooth. Slowly pour this into the dry mixture and stir gently. Stop when just combined to keep the scones light. Lightly flour a clean surface and turn the dough out. Knead it gently a few times until it holds together. Pat the dough into a circle about 1-inch thick. Use a sharp knife to cut it into 8 wedges. Place the wedges on the baking sheet, spacing them apart. If you like, sprinkle turbinado sugar on top for extra crunch. Bake in the preheated oven for 20-25 minutes. The scones should be golden brown. Use a toothpick to check; it should come out clean. Once done, let them cool for a few minutes before moving them to a wire rack. Enjoy your fresh scones! To get light and fluffy scones, handle the dough gently. Overmixing makes them tough. Mix until just combined. You want small pieces of butter in the dough. This keeps them tender. Use cold butter to ensure a nice rise. Store leftover scones in an airtight container. They stay fresh for up to two days. To reheat, place them in a warm oven for about 5-10 minutes. This brings back their soft texture and aroma. You can also microwave them for about 15-20 seconds, but they might lose some crispness. Serve your scones warm for the best taste. They pair well with clotted cream or butter. For added delight, drizzle a little melted chocolate on top. Fresh strawberries on the side add a nice touch. Enjoy them with your favorite tea or coffee for a perfect snack! Pro Tips Use Cold Ingredients: Ensure that your butter and cream are chilled. This helps create flaky layers in the scones. Don't Overmix: Mix until just combined to maintain a light and tender texture. Overmixing can lead to dense scones. Fresh Strawberries: Use fresh strawberries for the best flavor and texture. Frozen strawberries can make the dough too wet. Store Properly: Keep leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage. {{image_4}} You can switch up the fruit in these scones. Try blueberries, raspberries, or diced peaches. Each fruit brings a new flavor. Blueberries add a burst of sweetness, while raspberries add a tangy twist. Diced peaches give a juicy, summer vibe. Just make sure to chop the fruit small. This helps them mix well into the dough. While semi-sweet chocolate chips shine in this recipe, you can use dark chocolate or white chocolate. Dark chocolate gives a richer taste, while white chocolate adds creaminess. You can also use chocolate chunks for a more rustic look. Just keep the amount the same, so your scones stay balanced. Want to make these scones vegan? Substitute the butter with vegan butter or coconut oil. Use a non-dairy milk like almond or oat milk in place of heavy cream. For a gluten-free option, swap all-purpose flour for a gluten-free blend. Make sure it contains xanthan gum for the right texture. These changes let everyone enjoy delicious scones! To keep your scones fresh, store them in an airtight container. This helps prevent them from drying out. Place parchment paper between layers if you stack them. This way, they won’t stick together. Store the container at room temperature for up to two days. If you want them to last longer, consider freezing. To freeze your scones, let them cool completely first. Wrap each scone tightly in plastic wrap. Then, place the wrapped scones in a freezer bag or a container. Be sure to label the bag with the date. You can freeze them for up to three months. When you are ready to enjoy them, thaw the scones in the fridge overnight. The shelf life for freshly baked scones is about two days at room temperature. If you freeze them, they can last up to three months. To reheat, place the scones in a preheated oven at 350°F (175°C) for about 10 minutes. This warms them up nicely and restores their texture. Enjoy the fresh taste of your strawberry chocolate chip scones again! You can tell your scones are done when they turn golden brown. A toothpick inserted in the center should come out clean. If it has wet batter on it, give them a few more minutes. Keep an eye on them, as ovens vary. Yes, you can use frozen strawberries! Just remember to thaw them first and drain any excess liquid. This helps avoid a soggy dough. The flavor will still be great, but fresh strawberries offer a brighter taste. These scones pair well with clotted cream or a dollop of whipped cream. You can also serve them with fresh fruit or a drizzle of chocolate sauce. A cup of tea or coffee makes a nice touch too! To make your scones fluffier, avoid overmixing the dough. Mix until just combined. Using cold butter is also key. It creates steam as it melts, which helps the scones rise. Lastly, make sure your baking powder is fresh. Yes, you can make the dough ahead of time! Just wrap it tightly in plastic wrap and refrigerate. Use it within 24 hours for best results. When you're ready, cut the scones and bake them for a fresh treat! In this post, we covered how to make delicious strawberry chocolate chip scones. You learned about the key ingredients, tools, and step-by-step baking instructions. I shared tips for the best texture and variations to try. Remember, storing scones properly keeps them fresh longer. Enjoy your baking, and don’t hesitate to explore different flavors. Scones can be fun and tasty with many twists. Happy baking, and enjoy your yummy treats!

Strawberry Chocolate Chip Scones Delight

Delicious scones filled with fresh strawberries and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, chilled and cut into small cubes
  • 1 cup fresh strawberries, hulled and diced into small pieces
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Turbinado sugar for sprinkling (optional)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are uniformly blended.
  • Add the cold, cubed unsalted butter to the bowl with the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mixture until it resembles coarse crumbs, with pea-sized pieces of butter remaining.
  • Carefully fold in the diced strawberries and semi-sweet chocolate chips, ensuring they are evenly distributed without crushing the fruit.
  • In a separate bowl, whisk together the heavy cream, large egg, and pure vanilla extract until well combined. Slowly pour this wet mixture into the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense scones.
  • Lightly flour a clean surface and turn out the dough. Knead it gently a few times until it comes together, then pat the dough into a circle about 1-inch thick.
  • Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Carefully transfer these wedges onto the prepared baking sheet, spacing them apart. If you like, sprinkle turbinado sugar over the top for an added crunch and touch of sweetness.
  • Place the scones in the preheated oven and bake for 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
  • Once done, remove the scones from the oven. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an inviting display, serve the warm scones on a decorative plate, garnished with additional fresh strawberries and a light drizzle of melted chocolate.
Keyword chocolate chips, scones, strawberries