White Chocolate Strawberry Scones

When you have a dozen leftover white chocolate strawberry “ghosts” from your spooky Halloween dinner party, que faire? For me, on a cold rainy gray day, the answer was obvious: white chocolate strawberry scones, warm-out-of-the-oven, bright, delicious nuggets of perfection that would brighten my day and lift my Halloweengria hangover.

The recipe follows, but the success of this late morning breakfast-in-bed treat taught me how well desserts can be repurposed. And this kind of thinking leads to boundless possibilities of creative and delicious weekend breakfasts.



  • 8 tablespoons unsalted butter (1 stick)
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup heavy cream
  • 2 eggs (1 for the dough, 1 for an egg wash)
  • A dozen white chocolate covered strawberries OR 1 cup of white chocolate chips and 12 strawberries


  • Preheat oven to 375 and line a baking sheet with parchment paper.
  • Slice butter into edamame-sized pieces, then stick it in the freezer.
  • Dice strawberries and set aside.
  • In a medium bowl, mix flour, sugar, baking powder, and salt until fluffy.
  • Rub the butter into the dry ingredients quickly using your fingertips until no pieces larger than a pea remain.
  • Add the cream and egg and mix with a fork until a shaggy dough forms. Fold in the strawberry chunks  and knead a few times if necessary, but DO NOT OVERWORK THE DOUGH.
  • Lay parchment paper on your cookie tray before adding the scone dough
  • Pat the dough into an inch-thick circle.
  • Beat remaining egg and gently brush over the dough.
  • Cut into eight equal wedges, then gently separate the individual scones, leaving an inch of space between them.
  •  Bake for 30 minutes, or until golden and firm.

25 minutes prep time, 1 hour total. Makes 8 scones.

Adapted from Sugar Mountain Treats.

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