Heart Shaped Strawberry Scones

5 from 5 votes

These heart-shaped strawberry scones are tender in the middle with crispy edges and studded with strawberries and white chocolate!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: scones

Calories: 274kcal

Author: Hilda Sterner

Equipment

Ingredients

Scones

2½ cups pastry flour (or all-purpose flour)
½ cup bakers sugar (or granulated sugar)
1 tablespoon baking powder
½ teaspoon fine sea salt
½ cup unsalted butter (frozen)
¾ cup buttermilk (divided)
2 teaspoon vanilla extract
1 large egg
¾ cup white chocolate chips (divided)
¾ cup sliced strawberries (frozen or fresh)
2 tablespoon red and white sprinkles

Instructions

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.

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.

Nutrition