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Strawberry Chocolate Chip Scones

Tender and moist scones bursting with sweet strawberries and rich chocolate chips, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American, Baked Goods
Calories: 225
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour I recommend King Arthur Flour for consistency
  • 3 tbsp granulated sugar Use organic sugar for better taste
  • 2 tsp baking powder Ensure freshness for better leavening
  • 0.5 tsp baking soda
  • 0.75 tsp salt I prefer kosher salt for baking
Wet Ingredients
  • 0.75 cups unsalted butter Cut into small cubes and chilled; I love using Kerrygold for its creamy texture
  • 1 cup buttermilk Can substitute with milk + 1 tbsp vinegar if needed
  • 1 large egg Room temperature for better mixing
  • 0.5 tsp pure vanilla extract
Mix-Ins
  • 1 cup strawberries Freshly diced into 1/2-inch pieces; feel free to mix in some freeze-dried strawberries for even more flavor
  • 0.5 cup semi-sweet chocolate chips Ghirardelli or Guittard are my favorites

Method
 

Preparation
  1. Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper to prevent sticking.
  2. Dice your strawberries into 1/2-inch pieces and place them on a paper towel to absorb any excess moisture.
  3. Cut your cold unsalted butter into small cubes and keep it chilled until you need it.
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  5. In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract until smooth.
Mixing
  1. Add the cold butter cubes to the dry mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse breadcrumbs.
  2. Pour the buttermilk mixture into your dry mixture, stirring gently with a fork until the dough begins to come together.
  3. Gently fold in the strawberries and chocolate chips, being careful not to overwork the dough.
Baking
  1. Turn the dough out onto a floured surface and shape it into a disk about 1-inch thick. If the dough is too sticky, lightly flour your hands.
  2. Cut the disk into 8 wedges and place the wedges on the lined baking sheet.
  3. Brush the tops with a bit of buttermilk and sprinkle with sugar for a beautiful finish.
  4. Bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  5. Serve warm and enjoy fresh from the oven.

Notes

For even baking, rotate the tray halfway through. Letting the dough rest for 10 minutes can help with texture. Common mistakes to avoid include over-mixing the dough and forgetting to chill the butter.