Strawberry Scones with Strawberry Shells: So Good, You'll Want to Make Them Every Day

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: dried strawberries

Frozen strawberries are often less expensive and available year-round.

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.

Cut the strawberries into small 1/4-inch pieces and place them in a small bowl; set aside.

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well.

Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Toss in the strawberry pieces until evenly distributed.

In a separate bowl, whisk together the cold heavy cream, both types of vanilla, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together.

Dump the dough out onto a very well-floured surface. Flour your hands and press the dough into a 1-inch-thick round disk. Cut the disk of scone dough into 12 equal slices, and place them on the prepared baking sheets.

Chill the scones in the freezer for 15 minutes before baking. Once chilled, brush the tops of the scones with cream, and sprinkle with turbinado sugar if desired.

Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked.

To make the strawberry shell topping, grind the strawberries in a food processor and set them aside. Combine the chopped white chocolate, coconut oil, and salt in a heatproof bowl set over a saucepan of simmering water. Whisk until melted and smooth, then remove the bowl from the pan.

Stir in the ground, freeze-dried strawberries until combined. Let the mixture cool for 15 minutes.

Once the scones are done baking, let them cool completely before drizzling the cooled strawberry shell topping over the top of each scone.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens