Chocolate Strawberry Scones

Chocolate and strawberries are a classic pairing, and these scones combine them beautifully in a simple yet indulgent treat. Whether you’re planning a special breakfast, a tea-time snack, or a romantic dessert, these scones are a delicious way to celebrate.

Why You’ll Love This Chocolate Strawberry Scones Recipe

• A sweet and festive treat. Chocolate and strawberries make these scones a wonderful choice for a special occasion like Valentine’s Day or just because.
• Simple to make. Basic ingredients and straightforward steps make this recipe accessible to bakers of all levels.
• Versatile. Customize the chocolate or add an optional glaze for a personal touch.

What You’ll Need

For ingredient quantities and full instructions, see the recipe card below.

• All-purpose flour – Use a digital kitchen scale or the spoon-and-level method to measure accurately. Precise measuring is crucial in baking to ensure consistent results and avoid altering the texture of your scones. Learn more: How to Measure Flour
• Granulated sugar
• Cocoa powder – You’ll need unsweetened cocoa powder. For the richest flavor, use high-quality cocoa powder. Natural cocoa powder (my preference here) will give your scones a more robust, slightly acidic flavor. Dutch-processed provides a smoother taste.
• Baking powder
• Salt
• Unsalted butter – Keep it cold until mixing for the best texture. Cold butter helps create flaky layers by releasing steam as it melts during baking.
• Strawberries – Chop into small, even pieces to ensure they’re evenly distributed. If fresh strawberries aren’t available, frozen strawberries can be used as a backup. Thaw them first and pat dry to avoid adding excess moisture to the dough. If your strawberries are very juicy, pat them dry with a paper towel to avoid adding excess moisture to the dough.
• Chocolate chips – Semisweet works well, but feel free to try dark, milk, or even white chocolate.
• Heavy cream – You’ll use this to bring the dough together for a tender texture and to brush on top before baking to enhance browning and give the scones a slight sheen.
• Vanilla extract

How to Make Chocolate Strawberry Scones

• Prepare for baking. Preheat your oven and line a baking sheet.
• Mix the dry ingredients. Whisk together flour, sugar, cocoa powder, baking powder, and salt in a large bowl.
• Add the butter. Use a pastry blender, a fork, or your fingers to cut in the cold butter until the mixture resembles coarse crumbs.

• Add mix-ins. Gently fold in strawberries and chocolate chips.
• Finish mixing. Add the cream and vanilla and mix until just combined.

• Shape and bake. On a lightly floured surface, shape the dough into a round, cut into wedges, brush with cream, and bake.

Variations and Serving Suggestions

• Glazed scones: Drizzle with a simple glaze made from powdered sugar, milk, and vanilla (like the one with my strawberry coffee cake) for a sweeter finish.
• Chocolate choices: Experiment with dark, milk, or white chocolate.
• Add-ins: Swap strawberries for raspberries or add nuts for extra crunch. If adding nuts, use about 1/2 cup of chopped nuts to avoid overwhelming the dough.
• Bite-sized scones: Make smaller portions by cutting the dough into smaller pieces or dividing the dough into smaller discs before cutting. Reduce the baking time to about 10-12 minutes to avoid over-baking.
• Breakfast spread: Pair these scones with a dollop of clotted cream or mascarpone and a side of fresh fruit for an elegant breakfast.
• Tea-time treat: Serve with a hot cup of tea or coffee for a cozy afternoon snack.
• Dessert option: Warm the scones slightly and add a scoop of vanilla or chocolate ice cream for an indulgent dessert.

How to Store

• Room temperature: Store your scones in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, refrigerate for up to 5 days. Warm them slightly before serving for the best texture.
• Freezer: Wrap scones individually in plastic wrap, then place in an airtight container or freezer bag for up to 3 months. Thaw and warm slightly before serving.