If you need a quick and easy Valentine's Day dessert, this strawberry scones recipe is it! These heart-shaped scones are studded with white chocolate and strawberries. They're tender and have a wonderful flavor and texture. Serve with an iced Americano or a hot cup of tea!
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I just love a good scone, don't you? These fresh strawberry scones are beautiful to behold and even better to taste. They're excellent with a fresh cup of coffee and make a perfect on-the-go breakfast or snack.
Whenever I make scones, I like to freeze half of the batch. Then, when a friend drops by for coffee, I pop a few in the oven. Trust me, there's nothing better than fresh-out-of-the-oven scones smothered in butter or clotted cream and strawberry jam or this decadent orange curd!
So why not treat yourself or surprise your baby this Valentine's Day with a fresh batch of strawberry scones?
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😍 Why You'll Love This Recipe
- These heart-shaped strawberry scones are really easy to prepare and the perfect Valentine's Day treat for yourself or your sweetie!
- You can prepare this strawberry scones recipe ahead of time and keep them in the fridge or freezer until you're ready to bake them!
- You can make this scone recipe any time of the year. Just bake them into wedges instead of making them heart-shaped.
🔖 Ingredients & Substitutions
- Strawberries: I used frozen strawberries, but fresh strawberries would be even better. Frozen strawberries can add extra moisture to your dough, which is not something you want! You can also use a mixture of berries, including raspberries and blueberries.
- Egg: One large egg.
- Pastry Flour: If you don't have pastry flour, you can simply substitute all-purpose flour.
- Baker's Sugar: Baker's sugar can be replaced with granulated sugar.
- Vanilla Extract: The vanilla extract adds a nice flavor to the scones. You can also use orange or lemon extract.
- Butter: I used unsalted butter, but if all you have is salted butter, you won't need to add salt.
- Buttermilk: You'll add ½ cup to the dough and use the rest to brush the scones before baking. You may also need to add a tablespoon or two to the dough if it's too dry. If you don't have buttermilk, you can use whole milk mixed with ¾ teaspoon vinegar or lemon juice. As a substitute, you can use heavy cream.
- Optional Ingredients: Lemon zest or orange zest would also be excellent additions!
*A full list of ingredients can be found in the recipe card at the bottom of the page.
🔪 Helpful Tools
- mixing bowls
- pastry blender
- heart-shaped cookie cutter
- bench scraper
- baking sheet
🍓 How to Make Strawberry Scones
Preheat oven to 400°F (375℉ convection oven)
Step 1: In a medium bowl, add flour, sugar, baking powder, and salt, then whisk to combine. Cube or shred frozen butter into the bowl, then use a pastry cutter to cut the butter into the flour mixture until crumbly.
Step 2: In a small bowl, whisk ½ cup buttermilk, vanilla, and egg. Make a well in the center of the flour mixture, then pour the wet ingredients into the well. Use a fork to stir and incorporate the wet ingredients into the dry ingredients.
Step 3: Add ½ cup of chocolate chips and sliced strawberries, and gently mix to combine. Don't overwork the dough. If the dough is too dry, add 1 tablespoon of buttermilk at a time until you have a shaggy dough. If it's too wet, sprinkle in one tablespoon of flour at a time until it's workable.
Step 4: Transfer the dough onto a lightly floured surface, and gently shape it into a disc. Use a large heart-shaped cookie cutter to make heart-shaped scones, then use a bench scraper to transfer them onto a parchment paper-lined baking sheet. Gently bring scraps together to make additional scones. You should end up with 10-12 scones.
Pro Tip: Because I had a bar going across the top of my cookie cutter, I couldn't make the strawberry scones as thick as I usually do. If you like thicker scones, you may want to use this type of cookie cutter.
Step 5: Brush scones with the remaining buttermilk, then add sprinkles. Bake for 20 minutes, or until the scones are golden brown. If the scones lose their shape after baking, use the cookie cutter to cut out a heart into each warm scone.
Step 6: Microwave ½ cup of white chocolate chips for 30 seconds at a time in the microwave, whisking after each 30 seconds, until melted. I like to use a small whisk to do this. Drizzle strawberry scones with white chocolate and sprinkle with more sprinkles.
Pro Tip: You can also make this strawberry scone recipe with a powdered sugar glaze. Check out my fig scones recipe to learn how.
🤷🏻♀️ FAQs
The number one rule for making scones is not overworking the dough! All you have to do is push the dough together to form a disc that you will then divide into wedges.
Scone dough needs to be at least ½" to ¾" in thickness. Keep in mind the scones will rise further once baked.
It is always a good idea to allow scones to rest in the fridge prior to baking them. The resting time helps the butter to solidify, then melt as the scones are baking, making them more tender.
👩🏼🍳 Pro Tips
- Remember not to overwork the dough. Doing so will result in tougher strawberry scones.
- Don't skip the resting time before baking the scones.
- You can freeze half of the shaped scones to bake at a later time. The scones won't need to be defrosted before baking.
- Store leftover strawberry scones in an airtight container at room temperature for up to 3 days or freeze to enjoy later!
🍒 Related Recipes
If you enjoy this strawberry scone recipe, you may also like the following recipes!
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Ingredients
Equipment
Method
- Preheat oven to 400°F (375℉ convection oven)
- In a medium bowl, add flour, sugar, baking powder, and salt, then whisk to combine. Cube or shred frozen butter into the bowl, then use a pastry blender to cut the butter into the flour mixture until crumbly.
- In a small bowl, whisk ½ cup buttermilk, vanilla, and egg. Make a well in the center of the flour mixture then pour the wet ingredients into the well. Use a fork to gradually incorporate the wet ingredients into the dry ingredients.
- Add ½ cup chocolate chips and sliced strawberries and gently mix to combine. Don't overwork the dough. If the dough is too dry, add 1 tablespoon of buttermilk at a time until you have a shaggy dough. If it's too wet, sprinkle in one tablespoon of flour at a time until it's workable.
- Transfer the dough onto a lightly floured surface, and gently shape into a disc. Use a large heart-shaped cookie cutter to make heart shaped scones then use a bench scraper to transfer them onto a parchment paper-lined baking sheet. Gently bring scraps together to make additional scones. You should end up with 10-12 scones.
- Brush scones with the remaining buttermilk, then add sprinkles. Bake for 20 minutes, or until the scones are golden brown. If the scones lose their shape after baking, use the cookie cutter to cut out a heart into each warm scone.
- Microwave ½ cup of white chocolate chips for 30 seconds at a time in the microwave, whisking after every 30 seconds, until melted. I like to use a small whisk to do this. Drizzle scones with white chocolate and sprinkle with more sprinkles.
Nutrition
Notes
- Another option is to make a glaze with powdered sugar. Check out my fig scones recipe to learn how.
- Remember not to overwork the dough. Doing so will result in tougher scones.
- Don't skip the resting time before baking the scones.
- You can freeze half of the shaped scones to bake at a later time. The scones won't need to be defrosted before baking.
- Store leftover scones in an airtight container at room temperature for up to 3 days or freeze to enjoy later!
- Because I had a bar going across the top of my cookie cutter, I couldn't make the strawberry scones as thick as I usually do. If you like thicker scones, you may want to use this type of cookie cutter.
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