White Chocolate Chip Strawberry Scones

I have been on a breakfast kick lately. I want to eat breakfast for every meal. Breakfast foods are my favorite foods, even though I really don’t like to eat at that time of day. For breakfast, I usually eat a small piece of fruit or a granola bar, not that exciting when thinking about the variety that breakfast meals bring. Since I have had breakfast on the brain lately, I have been craving scones. Since Valentine’s Day is around the corner I decided to make a delicious strawberry and white chocolate chip combination. These would be lovely for breakfast or brunch for your loved ones on Valentine’s Day. These scones remind me of strawberry shortcake. The strawberries and cream make the scones so moist and sweet, with the coarse sugar sprinkled on top it feels more like a treat than breakfast.

White Chocolate Chip Strawberry Scones

Ingredients

2 cups all-purpose flour
4 Tablespoons sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter (cold)
1/2 cup heavy whipping cream
1 large egg
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1 cup chopped fresh strawberries

Topping (optional)
2 Tablespoon coarse sugar

Directions

Preheat oven to 400 degrees. Prepare a large baking sheet with parchment paper or Slipat (personally I use a silicone baking mat because I LOVE how easy they are to use and how everything bakes so lovely on them.)

In a large bowl, mix the flour, sugar, baking powder, and salt. Take out very cold butter from the fridge, cut it into small pieces. Add the pieces of cut butter into the flour mixture and combine it with a pastry cutter or two knives until the flour mixture is crumbly.

In a small bowl, whisk the heavy whipping cream, egg, and vanilla together. Pour the wet mixture into the dry mixture. Mix together with a rubber spatula until everything is combined. Next fold in white chocolate chips and cut up strawberries, try not to overmix. The dough will be wet and sticky. When mixed form the dough into a disc and place on prepared pan and cut into equal wedges. Add coarse sugar topping if desired. Bake for 20-25 minutes or until lightly golden.

To breakfast anytime of the day,