Enjoy the delicious combination of fresh strawberries and chocolate in these flaky Strawberry Scones with Chocolate. Bits of rich chocolate and sweet-tart strawberries add flavor and texture to these classic cream scones.
Whether you serve them with other baked goods like Carrot Muffins and Honey Lemon Cheesecake Bars for dessert or tuck them into a Snacky Lunch, they are sure to please everyone you know.
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Scones are one of the best things to bake and they are a must-have on the list of Tea Party Foods.
They can be dressed up in so many ways, with fresh zest like these Lemon Drop Scones, with fruit like Cranberry Orange Scones, with chocolate or even with cheese. Scones can be formed into all kinds of shapes and made in far in advance of serving.
And they always impress. Especially this Chocolate Strawberry Scone Recipe.
Why Make This
It’s easy! Baking scones is not a difficult task. It’s a quick dough, without yeast for leavening, so you can mix and assemble your scones in a matter of minutes.
It’s freezer-friendly. Scones are very make-ahead and extremely freezer friendly. You can bake them from frozen, allowing you a chance to bake several kinds at one time without a lot of effort on the day of.
It’s a great way to use up strawberries. Strawberries are delicious for eating fresh. However, they are a fickle fruit, sagging quickly. Bake them into strawberry scones to enjoy them to the last!
Ingredients
The ingredients list for this strawberry scone recipe is pretty straightforward:
flour – Use unbleached, all-purpose flour for best results, though you can sub in bleached or whole wheat pastry flour if those are on hand.
sugar – I use granulated sugar in this recipe, but you can use powdered sugar or brown sugar. Just know that there will be some slight texture changes.
leavening – Both baking powder and salt give lift to these scones. Don’t omit them.
butter – You’ll cut the butter into the dry ingredients, forming a type of shortbread. Cold butter will help you achieve flaky layers and give rich flavor. You can use margarine or plant-based butter for a slightly different flavor.
egg and cream – These both add richness to the scones. Don’t skimp here. This recipe is a modified version of a classic cream scone recipe. I’ve reduced the amount of cream as well as swapped a whole egg for the two yolks. I do not want to worry about what to do with two egg whites!
chocolate chips – These add an extra punch of sweetness and flavor, but you could easily omit them if you prefer.
strawberries – Fresh strawberries, finely chopped, work best in this scone recipe. This is a good way to use up berries that are getting a little past their prime.
Step-by-Step Instructions
1. In a food processor fitted with a metal blade, add the flour, sugar, baking powder, and salt. Pulse a few times to combine.
2. Add the cold butter cubes to the food processor and pulse until coarse crumbs are formed. Alternatively, you can cut the butter into the mixture using a pastry blender, a fork, or two knifes held together.
3. Transfer the crumb mixture to a mixing bowl and add the chocolate chips and chopped strawberries.
4. Toss the berries, chocolate chips, and crumb mixture to combine well.
5. In the now empty food processor (no need to wash it!) add the cream and egg. Blend until smooth.
6. Add this wet mixture to the dry ingredients in the mixing bowl.
7. Fold well to combine. Do not overmix.
8. Turn the dough out onto a parchment lined baking sheet and pat it into a large round. Cut the round into wedges.
9. Divide the scones from the circle of wedges and spread them out on the lined baking sheet. At this point you can bake them in a 400 degree oven until golden, about 18 to 20 minutes. Or you can freeze the unbaked scones on the tray.
10. Once the scones are frozen solid, you can transfer them to a ziptop freezer bag that’s been labeled with baking instructions. Store the bag in the freezer until ready to bake.
To bake from frozen: Simply remove however many you want to bake and place on a lined tray. Bake at 400 degrees for 20 to 22 minutes or until done.
You can also freeze baked scones. Cool them completely on a wire rack and package in an airtight container. Store in the freezer.
FAQs
You don’t often see fresh strawberries baked into things. Their high juice content and mush-potential often gets in the way of that. However, if you dice the berries finely, they work very well in strawberry scones or their cousin, Strawberry Cookies.
Scones are a fantastic thing to freeze. Not only does it allow you to prep ahead, but you can have fresh baked strawberry scones in just minutes. Prepare the recipe and instead of baking the scones, slide the pan into the freezer. Once the scones are frozen solid, transfer them to a ziptop freezer bag or other airtight container. Store them in the freezer until you’re ready to bake them.
Recipe Costs
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- flour – $0.30
- sugar – $0.07
- baking powder – $0.06
- salt – $0.01
- egg – $0.15
- cream – $0.66
- chocolate chips – $0.50
- strawberries – $0.50
Shopped at a mid-range grocery store at non-sale prices, the ingredients for 8 Strawberry Scones with Chocolate comes to $2.25/batch or 28 cents each!
Compared to buying scones at the bakery or coffeeshop, this is an absolute steal!
More ways to save
You know I don’t typically want to make something if I can’t make it good as well as cheap. Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour, butter, and chocolate can help keep the price down. And of course, stock up on strawberries when they’re at a great price! You can check out all my strategies too for stashing that beautiful seasonal produce in your freezer.
- Buying in bulk – It’s rare that I would buy a small amount of chocolate chips. In a household with 8 people, you know your solo bag of chocolate chips doesn’t stand a chance of being there when you need it. I hedge my bets by buying in bulk. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill or VitaCost so that I always have baking supplies on hand.
More Great Strawberry Recipes
Tell us what you think!
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Strawberry Scones with Chocolate
Equipment
- food processor
- pastry blender
- bench knife
- parchment paper
- heavy duty sheet pan
Ingredients
- 2 cup unbleached, all-purpose flour
- ⅓ cup granulated sugar plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoon cold butter cut in chunks
- ½ cup chocolate chips
- ½ cup finely chopped strawberries
- ⅔ cup cold whipping cream plus more for brushing
- 1 egg , beaten
Instructions
- Preheat the oven to 400 F. Line a sheet pan with parchment paper or a silpat baking mat.
- In a food processor bowl fitted with a metal blade, combine the flour, sugar, baking powder and salt. Pulse once or twice to mix. Add the butter and pulse until coarse crumbs are formed. (You can also do this in a large mixing bowl, using a pastry blender, two knives, or a fork to cut the butter in.)
- Empty the dry mixture into a large mixing bowl. Add the chocolate chips and diced berries. Toss to combine. In the now empty processor bowl (no need to wash) add the cream and egg. Blend well.
- Add the wet mixture to the dry and fold to combine, just until mixed.
- Turn the mixture out onto a floured surface. Knead a few times just until everything holds together. Pat the dough into a large circle about nine inches in diameter. Cut the dough into eight wedges.
- Separate the wedges and place on prepared pan. Brush with some cream and sprinkle with sugar. Bake 18 to 20 minutes or until tester comes out clean. Cool on rack before serving.
Notes
Nutrition
This post was originally published on July 10, 2009. It has been updated for content and clarity.
Amber Herrick
Do you know how to adapt the recipe to use all white whole wheat?
Jessica Fisher
Whole wheat is a little more absorbent, so I’d add about 2 tablespoons less and then adjust as needed. Should be yummy!
Jennifer
These are so good!! Thank you for, once again, an awesome recipe. 🙂 I made three batches of these yesterday because strawberries are super cheap this week (got any more strawberry recipes besides jam?) – two of which I froze, one cooked and one raw, so I’m looking forward to having treats for my family at a later date. The only thing I changed is I used half whole wheat flour because I didn’t have enough of the unbleached white flour… super easy and fun! I will never go back to store bought. lol
Jessica Fisher
I’m so glad you liked them! As for strawberries, my kids could eat them all. If it’s a really good deal, I freeze them for smoothies.
Carla
My 14yo son just baked up a batch of these (98% on his own). Well, he left out the strawberries and upped the cream a bit since he figured the moisture would be effected. He can do them with strawberries next month when they will be in season. We had a small amount as an after- afternoon snack as we lacked the willpower to wait until after dinner. Mmmmm. Off to go finish preparing a healthy dinner so we can have more for dessert. Another positive of having a teen in the house!
Jessica
@Carla, wise boy! So glad you liked them.