Strawberry White Chocolate Scones

You’ll see many scone making methods out there using a food processor or a pastry cutter and yes of course they work. These are not my methods of choice. A food processor is too noisy when there are sleeping teenagers in the house who will yell at me if I make that kind of racquet in the AM and I loathe cleaning that machine as well. Pastry cutters intimidate me because I just don’t think I know how to properly use one. Mine actually broke a few years back and I’ve never replaced it and I’m doing ok. So, the next choice is to grate in the frozen butter. It’s quick, it’s easy, it’s impossible to get off your hands, but still.

My Mom used to make scones all the time when we were little, so I have a soft spot for them. Mom’s scones were always full of oats and were quite hearty. There were never any add-ins and we always ate them with butter, jam and cheese. I should probably get her recipe but for now I always add in a little oat flour in homage to those childhood beauties.

Flour – I use three types of flour in this recipe and that’s not because I’m trying to be a pain in the A, it’s just because that’s how I like it. Cake flour makes the scones so tender and soft. A little AP flour as well so they’re not too soft. And oat flour because I love the flavour a little oats gives to scones. If you do believe this makes me a pain in the A, you are totally welcome to just use entirely AP flour. They will still work and they will still be delish and I will not be mad at you.

Butter – I use a chunk of frozen butter and grate it straight into the flour. Do I like the way this makes my hands feel? No I do not. But do I like using a pastry cutter as an alternative? No I do not.

Strawberries – Fresh berries in this recipe please.

White Chocolate – chips, chunks, chopped… all work.

Heavy Cream – you can sub in buttermilk if you like, just make sure whatever you use is cold.

Sugar – I prefer coarse sugar for sprinkling on the tops of the scones because it has better crunch. Regular sugar works too.

Strawberry White Chocolate Scones Recipe Variations:

Almond Version – mix 1/2 tsp almond extract into the heavy cream before adding it into the batter and add 1/2 cup toasted slivered almonds in with the berries.

Dark Chocolate Version – if you want a chocolate covered strawberry vibe you can swap out the white chocolate chips for dark chocolate chips.

Strawberry Rhubarb Version – take the strawberries down to about 1/3 cup and add in 1/3 cup diced rhubarb.

First thing to do is mix together the dry ingredients in a large bowl. The cake flour, all-purpose flour, oat flour, sugar, baking powder and salt get mixed together until thoroughly combined.

Next, grate in the frozen butter. I like to put the grater right on top of the bowl and grate it straight into the flour. Give it a stir.

Then pour in the cold cream and mix until just combined. Fold in the strawberries and the white chocolate chips.

Pro-tip: do not panic when you see the dough is all crumbly in the bowl before you turn it out to shape it. It will look like a big mess that will never come together but it will. I highly recommend you turn it out straight onto your baking sheet and shape it there. I’ve never done it any other way and I really have no idea how you would move it.

Bring the dough together and pat it into a disc. Brush the top with cream and sprinkle it evenly with course sugar.

Cut the dough into 8 pieces and bake until the top is golden and the edges are browned.

I like to let them sit for a few minutes before trying to eat them so they don’t fall apart and so I don’t burn the bejeepers out of my mouth.

They’re also fine to sit out for a while to be eaten at room temperature whenever you’re ready for breakfast or brunch. We tend to leave them on the counter and pick at them all day until they’re gone. I wrap any leftovers, if there are any, in plastic wrap and leave at room temp for a day or two.

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