You know what tomorrow is, right? The day you’re supposed to give something sweet and special to your sweetheart (or secret crush!). Well, before you run to the drugstore to pick up a sad box of chocolates and a mini-teddy bear, think about making these homemade treats. A little bit of effort goes a long way on Valentines Day. Plus, your S.O. will totally have something to brag to their coworkers about on Monday.
Serve up these pretty Strawberry White Chocolate Scones as part of breakfast in bed or dessert after your big Valentines Day dinner. They’re indulgent but not so overly sweet that you’ll feel sick afterward. Even better yet, the rest of the batch can go into the freezer and thawed one by one each morning to go with your coffee or in the afternoon with tea. Just let the scone sit out for 10-15 minutes at room temp and it will be thawed, or microwave it for a few seconds to warm it up. YUM. It’s like reliving Valentines Day for weeks!
Strawberry White Chocolate Scones
Strawberry White Chocolate Scones
- 2 large eggs ($0.44)
- 3 Tbsp milk ($0.05)
- 1/2 tsp vanilla extract ($0.14)
- 2 cups flour ($0.20)
- 2 Tbsp sugar ($0.02)
- 2 tsp baking powder ($0.05)
- 1/2 tsp salt ($0.02)
- 5 Tbsp cold butter ($0.73)
- 1 cup frozen sliced strawberries ($1.08)
- 1/3 cup white chocolate chips ($0.38)
- 1/2 cup powdered sugar ($0.09)
- 1/4 tsp vanilla extract ($0.07)
- 1 Tbsp milk ($0.02)
- Preheat the oven to 450 degrees. In a small bowl whisk together the eggs, milk, and vanilla until smooth. Set the whisked wet ingredients aside.
- In a large bowl, stir together the flour, sugar, baking powder, and salt until well combined. Slice the butter into chunks then add to the flour mixture. Work the butter into the flour mixture until it resembles damp sand (use your hands or a pastry cutter).
- Allow the strawberries to thaw slightly, or microwave for a few seconds until slightly softened. Roughly chop the strawberries into bite-sized pieces. Stir the strawberries and white chocolate pieces into the whisked egg mixture.
- Pour the egg mixture with strawberries and chocolate into the bowl of dry ingredients (flour, butter, etc.). Stir with a spoon until it forms a ball of dough. If necessary, use your hands to mix the last bits of flour into the dough.
- Turn the lump of dough out onto a lightly floured surface and flatten it into a 6-8 inch diameter circle (about 1.5 inches thick). Cut the circle into 8 wedges. Arrange the wedges on a baking sheet covered with parchment paper and bake for 13-15 minutes in the preheated oven, or until lightly golden brown.
- Transfer the baked scones to a cooling rack. To make the icing, stir together the powdered sugar, vanilla, and milk until smooth. Wait until the scones are completely cool, then drizzle the icing over top.**
Nutritional values are estimates only. See our full nutrition disclosure here.
Step by Step Photos
First, begin preheating the oven to 450 degrees. Preheating is very important for this recipe because the scones need a sudden burst of hot hair to puff up. Next, whisk together two large eggs, 3 Tbsp milk, and 1/2 tsp vanilla extract until smooth. Set the wet ingredients aside.
In a separate, large bowl, stir together 2 cups flour, 2 Tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt. Stir until they are very well combined.
Add 5 Tbsp of cold butter (in chunks) to the dry ingredients. Work the butter into the flour mixture until it resembles damp sand (very small pieces). You can do this by smooshing it in with your hands or by using a pastry cutter. Some people also like to freeze their butter then use a cheese grater to grate it into small pieces so that it’s easier to work into the flour. The important part here is that the butter is cold, so that it doesn’t melt into the flour, but stays in small pieces.
And this is what it looks like after the butter has been worked into the flour mixture. Kind of granular.
Now back to the wet ingredients… Measure out 1 cup of frozen, sliced strawberries. Either take these out ahead of time to let them thaw and soften, or just microwave them for a few seconds to soften them up. If you have whole frozen strawberries, you might need to measure more because they won’t fill the measuring cup the same way.
Roughly chop the strawberries so that they are in smaller pieces. This will allow the strawberries to be throughout the scones instead of just a big chunk every once in a while.
Stir the chopped strawberries and white chocolate into the whisked egg mixture.
Then add the wet ingredients to the bowl of dry ingredients and stir them together until no dry flour remains in the bottom of the bowl. I had to use my hands to work the last bit of flour into the dough.
And this is what the dough looks like after it’s all mixed together.
Lightly flour a work surface and then shape the dough into a 6-8 inch circle that is about 1.5 inches thick. Cut the circle into 8 wedges. (I used a dough scraper, but you could use a knife).
Arrange the scones on a baking sheet covered with parchment. Bake the scones for 13-15 minutes in the preheated oven, or until they are golden brown on top.
See? All puffed up and lightly golden brown. Transfer them to a cooling rack while you make the icing.
To make the icing, stir together 1/2 cup powdered sugar, 1/4 tsp vanilla extract, and 1 Tbsp milk. Wait until the scones are completely cool before you drizzle the icing over top, otherwise it will melt and slide right off.
Flakey, but moist and not too-too sweet. (because your sweetheart is sweet enough, right?)
Have a happy breakfast with your loved one. :)