Chocolate Strawberry Scones
Flaky and tender chocolate strawberry scones made with whole wheat, Greek yogurt, and chocolate chunks. They are perfect with a cup of tea.
This blog post was first published on Jan 11, 2016, and has been republished with new photos and information.
Hey there, and welcome back, friends.
You are in for a sweet treat!
If you haven’t tried a chocolate scone, this is your sign that you need to! Chocolate takes these scones to the next level. Chocolate with strawberries is a match made in food heaven.
Scones are irresistible. They’re so buttery and tender. I love biting into them. They are a fun weekend treat. Biting into one makes me forget about everything else in life.
In those few minutes when I am enjoying a scone, I forget about life stresses, relax, and recharge. These chocolate strawberry scones are simple, hearty, and delicious (warm) with a cup of tea.
Ingredients
- all-purpose flour
- whole wheat pastry flour or whole wheat flour
- rolled oats
- granulated sugar
- baking powder
- salt
- cold butter
- Greek yogurt
- semisweet chocolate chunks
- fresh strawberries
- a little bit of milk
- Turbinado sugar for garnishing
How to Make Chocolate Strawberry Scones
Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together both flours, rolled oats, sugar, baking powder, and salt.
Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone.
Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form.
Stir in the chocolate chunks and chopped strawberries.
Gently mix to combine the ingredients.
Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into a circle about 1 inch high. If the dough is sticky, use more flour.
Using a sharp knife, slice the dough into 8 equal triangles.
Transfer each to the prepared sheet. Chill the triangles in the freezer for a few minutes. Meanwhile, preheat the oven.
Brush triangles lightly with milk and generously sprinkle turbinado sugar over the scones.
Bake scones until golden brown.
Remove from oven and let cool. While warm, enjoy the scones immediately. For an extra indulgence, drizzle the scones with melted chocolate.
How to Store
Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months. Unthaw the scones on a plate at room temperature.
More Sweet Breakfast Recipes
- Lemon Scones with Mascarpone Cream and Honey Drizzle
- Raspberry Sweet Rolls with Lemon Glaze
- Strawberry Ricotta Pancakes
- Blueberry Lemon Sweet Rolls
- Blueberry Lemon Dutch Baby Pancake
What do you think of this amazing strawberry scone recipe? What would you serve with these scones? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Strawberry Chocolate Scone Recipe
Chocolate Strawberry Scones
Flaky and tender chocolate strawberry scones made with whole wheat, Greek yogurt, and chocolate chunks. They are perfect with a cup of tea.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour or whole wheat flour
- 1/2 cup rolled oats
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter, cut into pieces
- 3/4 cup Greek yogurt
- 1 cup semisweet chocolate chunks
- 1/2 cup fresh strawberries, chopped
Topping
- 1 tablespoon milk
- Turbinado sugar
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flours, rolled oats, sugar, baking powder and salt. Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone. Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form. Stir in the chocolate chunks and chopped strawberries.
- Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle about 1-inch high. If the dough is sticky, use more flour.
- Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the
freezer. - Meanwhile, heat the oven to 400 degrees F.
- Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.
- Bake scones until golden brown, about 25-30 minutes.
- Remove from oven and let cool. Enjoy scones immediately while warm. Optional: top scones with a chocolate drizzle.
Notes
Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 455Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 271mgCarbohydrates: 75gFiber: 6gSugar: 24gProtein: 12g
Aaw it sounds like it will be a busy and exciting year! Hang in there Z, I know you’re going to rock it all 🙂 So happy and excited for all your new adventures 🙂 And I LOVE these scones!
Yes busy yet exciting!!
Congrats on the gig with Delish Dish! And I am sure you will do great finishing up your PhD and get that new job. A lot of work is ahead to be sure (as you know I know) but it’ll be all worth it! Just make sure you continue finding time to decompress with a scone 😉
Thanks Erin! Oh I know you know. I am not sure how it’s going to get done but it will 🙂
Wow, girlfriend! I am exhausted just reading your list of all the things coming up! Congrats on almost being done with your PhD! Smarty pants! And congrats on being apart of BHG! Woot woot! These scones look fabulous and like the perfect thing to devour first thing in the AM… or when I’m stressed! Love them! Pinned! Heading over to get the recipe now! Cheers, Z!!
Hhahah I know!! Thanks girl. Have a great weekend.
That’s is awesome and BIG CONGRATS to you! I love BHG and am excited to see your posts there. This scone is awesome. I love the combination of chocolate and strawberry, and add this to my must-make list.
Thanks Linda! I am excited too.
Hey Zainab! Congrats on everything — you have so many big and exciting things coming this year! And congrats on becoming a contributor on BHG — so much fun! These scones are the perfect way to kick off the year 🙂
I am excited about this year too! Thanks Ashley!
Sounds like you have a lot going on! The scones look delicious 🙂
omg Michael would die over these! He looooves all things choc+strawberry!
Awesome!! You need to make them for him 😉
Goodness you sound so busy! Sending you lots of good vibes! And these scones! Sound and look fantastic!! Happy 2016!!
Thanks Ashley!!
So yum! It’s like having chocolate covered strawberries with a cup of tea or coffee for breakfast 🙂
Exactly!!
What exciting, and I’m sure stressful, events! I don’t think I could handle all of it, Zainab! But I’d try with several of these scones in my hand 😉
Thanks Megan!!
Oh wow, you have a lot on your plate! Best to you getting that PhD finished, and congrats on the Delish Dish gig! Scones and tea sound like a great way to deal with chaos — I don’t make scones often enough and need to change that immediately. 🙂
Thanks Marcie!
Goodness, girl! I don’t know where to begin! I can totally relate to finishing school and prepping for exams. I don’t have a Ph.D, but I do have a J.D. and I unfortunately was unable to block out the whole prep for the bar exam and applying for jobs process. I had a family at the time, but no food blog. It’s brutal, but you can do it! Congratulations for making it to the finish line! You can’t go wrong with chocolate and strawberries to get you through. And, of course, you have that beautiful baby E! 🙂
It’s always a lot of work but it will be all worth it! Thanks Rachelle!