Chocolate Chip Strawberry Scones with Sweet Vanilla Glaze
These tender, flaky scones combine fresh strawberries and mini chocolate chips in a buttery, biscuit-like pastry. The key to their light texture is keeping the butter ice-cold and handling the dough minimally. Brushed with cream and sprinkled with sugar before baking, they develop golden edges while staying soft inside. A simple vanilla glaze adds the perfect finishing touch. Ideal for breakfast, brunch, or afternoon tea, these scones are best served warm and can be made in under an hour.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 stick butter, very cold, cubed into 1/4 inch pieces
- ¾ cup buttermilk, reduce to 1/2 cup if thin
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries, chopped
- ½ cup mini chocolate chips
- 2 tablespoons heavy cream, for brushing
- 1 cup powdered sugar, for icing
- ¼ cup heavy cream, for icing
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- 1
Preheat oven to 400 degrees F and line baking sheet with parchment paper
- 2
Pulse flour, sugar, baking powder and salt in food processor to combine
- 3
Add cubed ice cold butter pieces and pulse until tiny pieces form in flour mixture
- 4
Transfer to large mixing bowl
- 5
Slowly add buttermilk, sour cream and vanilla, mixing gently until dough forms
- 6
Fold in strawberries and chocolate chips
- 7
Transfer dough to prepared baking dish with floured hands
- 8
Press and form into 1/2 inch thick round
- 9
Cut wedges into dough using pizza cutter sprayed with cooking spray
- 10
Brush tops with heavy cream and sprinkle with granulated sugar
- 11
Bake for 18-21 minutes until baked through and turning golden brown around edges
- 12
Remove from oven and let cool for 10 minutes
- 13
Break into wedges and place on serving plate
- 14
Whisk powdered sugar with heavy cream until thick and smooth
- 15
Drizzle icing over scones and serve warm or at room temperature
Tips
Keep butter ice-cold for the flakiest texture - cube it straight from the refrigerator and work quickly.
Don't overmix the dough once you add the wet ingredients - gentle folding keeps scones tender.
Spray your pizza cutter with cooking spray between each cut to prevent sticking to the dough.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Scones can be shaped and refrigerated overnight before baking
Best served warm or at room temperature within a few hours of baking
Common Mistakes
Avoid overworking the dough to prevent tough, dense scones
Don't let butter warm up too much or scones won't be flaky
Substitutions
FAQ
Can I freeze these scones?
Yes, freeze unbaked shaped scones for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to baking time.
What if I don't have a food processor?
Cut cold butter into flour mixture using a pastry cutter or two knives until mixture resembles coarse crumbs with small butter pieces.
How do I know when the scones are done?
Scones are done when edges are golden brown and they spring back lightly when touched. Internal temperature should reach 190°F.