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Strawberry Chocolate Chip Scones

These Strawberry Chocolate Chip Scones are tender, slightly crumbly, and bursting with juicy strawberries and gooey chocolate chips, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Breakfast, Brunch, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour Use high-quality flour for the best results
  • 3 tbsp granulated sugar Feel free to adjust based on your sweetness preference
  • 2 tsp baking powder Make sure it’s fresh for optimal rise
  • 1/2 tsp baking soda
  • 3/4 tsp salt Kosher salt is recommended
Wet Ingredients
  • 3/4 cup unsalted butter Use cold butter, cut into small cubes for flakiness
  • 1 cup buttermilk Or make your own by adding a tablespoon of vinegar to regular milk
  • 1 large egg Bring to room temperature for better mixing
  • 1/2 tsp vanilla extract Quality matters—choose a pure extract
Add-ins
  • 1 cup strawberries Fresh or frozen, diced into 1/2-inch pieces
  • 1/2 cup chocolate chips Dark, semisweet, or even white chocolate—your choice!

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Prepare the strawberries by dicing them into 1/2-inch pieces, and set them on a paper towel to absorb excess moisture.
  3. Cut the cold butter into small cubes and keep it chilled.
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until fully combined.
Mixing
  1. Add the cold butter to the flour mixture and work it in until the mixture resembles coarse breadcrumbs.
  2. Pour the wet mixture into the dry mixture and stir gently with a fork until the dough begins to come together.
  3. Gently fold in the strawberries and chocolate chips until evenly distributed.
Shaping and Baking
  1. Turn the dough onto a floured surface and shape it into a disk about 1 inch thick.
  2. Cut the dough into 8 wedges and arrange them on the prepared baking sheet with space between each.
  3. Brush the tops with buttermilk and sprinkle with sugar.
  4. Bake for 25-30 minutes, or until golden brown.
Serving
  1. Let the scones cool for a few minutes before serving warm with tea or coffee.

Notes

For extra flavor, consider adding lemon zest or a sprinkle of cinnamon. Store in an airtight container. Can be frozen before baking.