Strawberry Chocolate Scones

These strawberry chocolate scones are buttery, tender, and packed with juicy strawberries and rich chocolate chunks.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Chill Time 20

Total Time 55

Servings servings

Calories 432

In a large mixing bowl, toss together the flour, sugar, baking powder, and salt.
2 1/2 cups (315g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt
Work in the butter using a pastry cutter, fork, or two knives until the mixture resembles coarse meal with some larger pieces remaining.
½ cup (114g) cold unsalted butter
Toss in the strawberries and chocolate chunks.
1 cup fresh strawberries, 1 cup chocolate chips or chunks
Whisk together the buttermilk, egg, and vanilla in a measuring cup.
⅔ cup (160ml) cold buttermilk, 1 large egg, 1 tsp vanilla
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.

These scones are best enjoyed the day they're made.

Leftovers can be placed in an airtight container and stored at room temperature for up to 2 days, or refrigerate for up to 5 days.