Strawberry Chocolate Scones

by Lily Ernst on February 26, 2025

These strawberry chocolate scones are buttery, tender, and packed with juicy strawberries and rich chocolate chunks. They’re perfect for breakfast, brunch, or an afternoon treat with a cup of tea. Best of all, they come together quickly with just a few simple ingredients!

Strawberry chocolate cones on a gold cooling rack.

Table of Contents

Why you’ll love this recipe:

Easy to Make – No special equipment needed – just mix, shape, and bake! Perfect for beginners and experienced bakers alike.
Delicious Flavor – Juicy strawberries and rich chocolate chunks create the perfect balance of fruity sweetness and indulgent richness.
Perfect Texture – These scones are crisp and golden on the outside, and soft and flaky on the inside, thanks to cold butter and buttermilk.

If you love scones, you must try my Best Blueberry Scones, Glazed Pumpkin Scones (just like Starbucks!), and Cranberry Orange Scones. Or if you love cookies, try my Chocolate Chip Scones. It’s like having a giant chocolate chip cookie for breakfast!

Four strawberry chocolate chunk scones on a white serving board.

Ingredients you’ll need:

all-purpose flour
granulated sugar
baking powder & salt
unsalted butter
buttermilk (store-bought or DIY)
an egg
vanilla extract
fresh strawberries
chocolate chips or chunks (dark, semi-sweet, milk, or even white)
coarse sugar for topping (optional)

How to make strawberry chocolate scones:

(The full written and printable recipe is further below.)

An image collage of steps 1-4 of how to make strawberry chocolate chunk scones.

In a large mixing bowl, toss together the flour, sugar, baking powder, and salt. Work in the butter using a pastry cutter, fork, or two knives until the mixture resembles coarse meal with some larger pieces remaining.
Toss in the strawberries and chocolate chunks.
Whisk together the buttermilk, egg, and vanilla in a measuring cup.
Pour the wet ingredients over the dry ingredients and mix until the dough comes together.
Scrape the dough onto a floured surface. With floured hands, gently knead the dough into a ball. It doesn’t have to be perfectly smooth – rough and shaggy is actually better.
Flatten into a 6″ circle and cut into 8 wedges.
Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
Brush the surface with buttermilk and sprinkle with coarse sugar (if using). Bake at 400F for 20 minutes or until golden brown.

Steps 5-8 of how to make strawberry chocolate chunk scones showing how to cut the dough into wedges and brushing with buttermilk before baking.

🌟 Expert tips for perfect scones:

Use Cold Butter – Cold butter is key to flaky scones. When it melts in the oven, it creates steam pockets that result in a light, tender texture.
Don’t Overwork the Dough – Handle the dough as little as possible to keep the scones tender. Overmixing can develop too much gluten, leading to dense and tough scones.
Chill the Dough Before Baking – After shaping the scones, refrigerate them for 15–20 minutes before baking. This helps solidify the butter, prevents spreading, and gives the scones a higher rise.
Bake at a High Temperature – A hot oven (400°F/200°C) ensures the scones rise quickly and develop a golden, crisp exterior while staying soft inside

Delicious variations:

🍋 Strawberry Lemon Scones – Add 1 tablespoon of lemon zest to the dough and drizzle with a simple lemon glaze (powdered sugar + lemon juice) for a fresh, citrusy twist.
🥥 Strawberry Coconut Scones – Replace the buttermilk for canned coconut milk and fold in ½ cup of shredded coconut (instead of chocolate chunks) for a tropical flair.
🍫 Double Chocolate Strawberry Scones – Substitute ¼ cup of flour with cocoa powder and use white chocolate chunks instead of dark for a rich, chocolate-lover’s dream.
🌰 Nutty Strawberry Scones – Swap ½ cup of chocolate chunks for chopped toasted almonds or pecans for a little crunch and extra depth of flavor.

Three strawberry chocolate scones on a white porcelain serving board.

Serving & Storage:

Best Fresh – These scones are best enjoyed the day they’re made.
Storing – Place the scones in an airtight container and store them at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze unbaked scones – Place the wedges in the freezer until frozen solid, put them in a ziplock back, return to the freezer and store for up to a month. Bake from frozen at 375F for about 25 minutes or until golden.
To freeze baked scones – Let cool completely, place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet in a 325F oven for about 10 minutes.

Recipe FAQs:

Can I use frozen strawberries instead of fresh?

Yes! If using frozen strawberries, do not thaw them first, as they release too much moisture. Toss them in a tablespoon of flour to coat before adding them to the dry mixture.

Why are my scones tough instead of light and flaky?

Overworking the dough develops too much gluten, leading to tough scones. Mix the ingredients until just combined, and handle the dough as little as possible when shaping. Also, ensure you’re using cold ingredients to maintain the right texture.

Can I make these scones without the egg?

You can but it won’t be as rich or fluffy. Also, you’ll need to add another 1/4 cup of buttermilk if you are not using the egg.

If you’ve tried this Strawberry Chocolate Scones Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Recipe adapted from my Best Scone Recipe