Swap Ready

Strawberry Chocolate Chip Scones



Strawberries just scream summer to me! The color especially. Scones are a breakfast staple at your local coffee shop and even the big chains. Why not save a few dollars, brew your own iced drink, warm up a scone, and enjoy the rise of summer?

Strawberry Chocolate Chip Scones


Kelly @ onceamonthmeals.com


  • 1 1/2 Cups All purpose organic flour
  • 2 Tablespoons sugar or sucanat
  • 2 1/4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 Tablespoons butter, preferably organic
  • 1 large egg yolk
  • ½ cup buttermilk, organic (or homemade* see bottom)
  • ½ cup strawberries, organic
  • ½ cup chocolate chips
  • ½ cup almonds chopped (optional)


1)   Preheat oven to 425 and cover a baking sheet with parchment paper

2)   In a large bowl sift together all of the dry ingredients. Cut in butter with a pastry blender, until it resembles a coarse meal.

3)  In a smaller bowl whisk together egg yolk and buttermilk. Add wet ingredients into dry ingredients and stir until dough starts to pull together.

4)   Fold in chocolate chips and strawberries and roll out onto a floured surface.

5)   Pat dough into a large square and cut into squares again, then triangles

6)   Place on cookie sheet and place in oven and bake for 12-15 minutes

7)   Once cooled place in sandwich bags, or all in gallon bag.

8)   To serve: Reheat in microwave or toaster oven.

Freezing Directions:

Once cooled place in sandwich bags, or all in one gallon bag, remove air, and freeze. To serve: Reheat in microwave or toaster oven.

Servings: 8

**Note: A good substitute for buttermilk is 1 tablespoon lemon juice in 1 cup milk let sit for about five minutes then incorporate. So in this recipe you’d use 1/2 tablespoon with 1/2 cup milk. Here are a few other suggestions too. Enjoy!

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31 Responses to “Strawberry Chocolate Chip Scones”

  1. India says:

    I think you made a tiny error in directions. Look at number 2.

    I recently made raspberry and blueberry scones with vanilla chips, plus a batch of chocolate chip and put them in the freezer. I get one out for me every morning. Yum:)

    • Kelly says:

      Morning Linda! Thanks for coming by! I corrected them no idea where those came from. Enjoy!

    • Julie says:

      I’m new to all of this cooking thing….you freeze the muffins? Take one out each morning and warm it in the microwave? For how long? Please help this tired mom understand! :)

      • Tricia says:

        Yes, the freezing and reheating directions are below but usually 30 seconds – 1 minute. All the recipes on a menu have similar preparation and reheating instructions, just drill into the printable recipe cards.

  2. Pamela says:

    This is a keeper for sure. Can’t wait to make them.

  3. Frankie says:

    These sound great! I love scones, English style. I state that as so many people I know think that scones are fried. It is true that is one form of scones, but I love the light textured, fluffy English ones! Yumm! They remind me of the Washington State Fair in Puyallup Washington! They sell Raspberry jam filled scones every year. At least they used to sell them. How I loved to get them fresh from the oven! I digress, however! lol! Thanks for this recipe!

  4. Miz Helen says:

    This is an awesome scone. We just love scones and to add Strawberries and Chocolate Chips, they just look delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week! Have a wonderful week end!

  5. Kathryn says:

    These look delicious! Please share your recipe with our readers by linking up at Muffin Monday. Thanks!

  6. Krissa says:

    Just made these and they turned out delicious! My first successful scone!

  7. These sound so good, Tricia. We love to make scones and freeze them, too (though typically freeze before baking and just add a little extra baking time).

  8. Those scones look loaded with great taste and color. I’d totally devour these. I just made a batch of blueberry muffins too. These look yummy. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your scones up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-14_22.html

  9. Kay says:

    My sintiments exactly…your look yummy and I can’t wait to make them!

  10. Leah says:

    These are super yummy and can be eaten cold as well. A great item to take for a lunch/midafternoon snack!

  11. […] all. They shred everything with the grate-est (come on) of ease. From adding a little lemon zest to Scones to getting fresh Parmesan for Spinach Ricotta Gnocchi. Le Creuset Cooking […]

  12. Miz Helen says:

    Congratulations Kelly,
    You are featured on Full Plate Thursday this week, enjoy!
    Miz Helen

  13. Gina says:

    THe recipie mentioned a buttermilk substitue…did I miss it somehwere towards the bottom?

  14. […] Strawberry Chocolate Chip Scones – Need I say more after that title? […]

  15. Kristi says:

    Just made these and they were yummy! I did have a question though. How many scones should this make? I was not sure if I was rolling them out thin enough. Thanks!

    • Kelly says:

      HI Kristi thanks for coming by! This recipe yields about 8-10 scones. I sometimes cut them up even smaller to be petite scones like at starbucks ;)

      • Kristi says:

        Thanks! I guess I made them just right as mine yielded 8! I like the idea of cutting them into smaller ones, so I’ll be giving that a try. Thanks again, they were yummy!

  16. Donna says:

    I just made these today and they are great! I made one batch mini sized and the other regular sized. The dough was very soft and sticky. I’m curious if I refrigerated the dough if it might be easier to shape? Have you tried this?

    I’m packing the large ones in the freezer for our vacation!

    • Kelly says:

      I’m happy to hear they turned out so great Donna! Yes I would imagine if you did refrigerate the dough for a little while it could be less sticky. I just usually dust with a little extra flour here and there and that helps me. Have a great vacation!

  17. Alisha says:

    Frankie’s comment about raspberry jam filled scones got me thinking. I took half my dough and after patting it into a square, I did a light smear of strawberry preserves, then folded over the dough and patted it down again. The result was delicious! I love both versions!

  18. Abi says:

    These are our favorites! I have also used gluten free flour, powdered stevia and almond milk as alternatives to make it healthier and less calories! These freeze great and make a great quick snack for me and my 2 1/2 year old!

  19. Nancy says:

    I made these back when the recipe was posted on OAMM last year and they were great! I recently found a great deal on organic blueberries and thought I would try it out, and they are just as good. Thanks for including the buttermilk substitute, as that was the only thing I didn’t have on hand! DELICIOUS!!

  20. Debbi Edrington says:

    Im new to this site and I signed up for the pro membership but I dont know how to build my menu it keeps taking me in a circle and its frustrating How do I create my monthly menu for a family of 7? Please help!

    • Lisa says:

      Debbi – Welcome!! If you can shoot a quick email to info at onceamonthmeals.com we can walk you through whatever issues you may be having.

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