Strawberry and Dark Chocolate Scones

Flaky, buttery, and just sweet enough — these strawberry dark chocolate scones strike that perfect balance between indulgent and simple. A little crisp on the outside, tender on the inside, and best enjoyed warm with your favorite cup of coffee.

These strawberry dark chocolate scones are what happen when breakfast meets dessert in the best possible way. They’re tender, buttery, and barely sweet — more like a biscuit that decided to treat itself. The cold butter gives them those perfect flaky layers, while the buttermilk (or cream, if that’s what’s in your fridge) keeps everything soft inside. The strawberries bring the brightness, the dark chocolate adds depth, and together they taste like something you’d find at a bakery.

Ingredients

  • 3 cups flour (360 grams)

  • 2/3 cup sufar (75 grams)

  • 1 tbsp baking powder

  • 3/4 tsp baking soda

  • 1/2 tsp salt

  • 1 stick of butter, cubed and frozen

  • 1 cup buttermilk (270 ml)

    • OR 1 cup heavy cream + a squeeze of lemon or lime

  • 1 tbsp vanilla extract

  • 1/3 cup diced strawberries

  • 1/4 cup chopped dark chocolate

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Combine the dry ingredients:
    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

  3. Cut in the butter:
    Transfer the dry mixture to a food processor and add the cubed, frozen butter. Pulse 8–10 times, or until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. (You can also use your hands or a pastry cutter if you prefer.)

  4. Add the wet ingredients:
    Pour in the buttermilk (or heavy cream with lemon) and vanilla extract. Pulse just until the dough begins to clump together — it should be soft but not sticky.

  5. Fold in the mix-ins:
    Transfer the dough to a lightly floured surface and gently fold in the chopped dark chocolate and diced strawberries, being careful not to overwork the dough.

  6. Shape and bake:
    Pat the dough into a 1-inch-thick circle and cut into 8 wedges (or shape into rounds using a biscuit cutter). Place them on the prepared baking sheet about 2 inches apart.

  7. Bake for 18–22 minutes, until golden on the edges and lightly firm to the touch.

  8. Cool and serve:
    Let cool on a wire rack for at least 10 minutes before serving — preferably with a dollop of cream or a drizzle of glaze.

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