These fresh milled white chocolate strawberry scones are my absolute favorite scones to make from scratch in a hurry; they’re great for both spring and summer desserts. They are soft, rich, and sweet with decadent vanilla icing on top. Perfect for serving with friends for brunch or a lovely treat!
If you’re new to home milled flour, welcome! It can feel overwhelming, but know that it can be really easy! This recipe is simple and straight forward, just mix, bake, and enjoy!
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Ingredients/Variations
Soft White Wheat Berries – You’ll want soft white wheat berries because they have lower protein and gluten than hard wheat, making your scones tender and light. I used this one this time. Hard wheat will make a denser scone.
Cane Sugar – I use organic cane sugar but regular granulated sugar is fine.
Baking Powder– Makes for a lighter and fluffier texture.
Baking Soda – Makes the texture lighter and tender as well as encouraging a golden exterior.
Salt – Enhances all other flavors and strengthens the structure of the dough, I use Redmond’s Real Salt.
Cold Butter – I’ve found you can typically use salted or unsalted just based on preference. If you’re trying to cut back on salt then the unsalted is fine.
Diced Strawberries – Fresh is best, frozen will make your dough soggy unless you baby it by adding flour or cornstarch/arrowroot to them and work quickly.
White Chocolate Chips – Regular chocolate chips work great too! I mean who doesn’t like a classic chocolate/strawberry combo??
Buttermilk – I almost never buy this, you can make it yourself by adding 1 Tbsp of lemon juice per 1 cup of milk (dairy, soy, or coconut) and let it sit for 5-10 minutes.
Vanilla Extract – Store bought is fine, but homemade is even better!
Vanilla Icing (optional) – I used this one this time and it was an immediate hit. Don’t feel like making icing? Sprinkle some coarse sugar like raw turbinado sugar on top before baking.
Tools You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Fork
- Dough Scraper
- Pastry Blender
- Parchment paper (use unbleached like this if you can)
- Baking Sheet
- Rubber spatula
- Grain mill (I’m currently using my mom’s trusty Whispermill from 30 years ago, still works like a charm! It’s been rebranded as the Wondermill now)
Step-by-Step Instructions (with Photos)
Mill the flour
Mill into a fine flour and set aside.
Preheat oven
Set to 450° F. Line a baking sheet with parchment paper.
Dice Strawberries
Set aside.
Add milled flour, sugar, baking powder, baking soda, and salt to a large mixing bowl.
Use a fork to combine gently. Leave some flour out for dusting the countertop later.
Quarter cold butter into cubes and add to bowl
Use a pastry blender to combine the butter into the mixture, it should resemble coarse crumbs when finished.
Add diced strawberries and white chocolate chips
Use the fork to gently combine.
Mix buttermilk and vanilla
In a measuring cup combine the buttermilk and vanilla.
Slowly drizzle buttermilk mixture into flour mixture
Little by little drizzle the buttermilk in, using a fork to gently combine it with the flour mixture until all of the buttermilk is done. Then using your hands gently knead the dough over the remaining loose flour. The dough will be slightly moist due to the strawberries.
Move dough to floured surface
Divide the dough in half and then press each half into a 1″ thick circle.
Transfer both halves onto the prepared baking sheet
Cut each half into six scones each using a knife or dough scraper and pull each one 1/2″ away from each other. If adding coarse sugar then sprinkle that liberally now.
Bake for 15-20 minutes
Bake until scones are golden brown on top. Let cool and then enjoy!
Fresh Milled White Chocolate Strawberry Scones
Fresh Milled White Chocolate Strawberry Scones
Equipment
- Mixing Bowl
- Fork
- Measuring cups and spoons
- Grain Mill
- Dough Scraper
- Pastry Blender
Ingredients
- 2 1/2 Cups Soft White Wheat Berries Unground Equals 500 g
- 1/4 Cup Sugar
- 1 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Stick Cold Butter Equals 1/2 Cup
- 1 Cup Fresh Diced Strawberries
- 1/2 Cup White Chocolate Chips
- 1 Cup Buttermilk
- 1 Tsp Vanilla Extract
Instructions
- Mill the 2 1/2 cups (500 g) soft white wheat berries into a fine flour. Set aside.
- Preheat the oven to 450° F. Line a baking sheet with parchment paper.
- Dice 1 cup strawberries. Set aside.
- In a large mixing bowl, use a fork and mix together the dry ingredients – all of the milled flour (leaving a little out for dusting the countertop later) 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Cube 1 stick of butter into 1/2" cubes, add to the flour mixture, and use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
- Add 1 cup diced strawberries and 1/2 cup white chocolate chips to the bowl, gently combine using the fork.
- In a measuring cup, add the 1 cup buttermilk and 1 tsp vanilla extract. Drizzle over the flour mixture, adding little by little as you gently combine it with a fork. Once the buttermilk has been added, gently knead the dough together with your hands until all of the remaining loose flour has been mixed in. Dough will be moist due to the strawberries.
- Transfer the dough to a flour dusted countertop and divide in half. Press each half into 1" thick circles. Transfer the dough rounds to the prepared baking sheet and then cut each one into six scone wedges each using a knife or dough scraper. Move the wedges about 1/2" apart to allow enough air to flow while baking.
- Bake for 15-20 minutes or until scones are golden brown.
- Remove from oven and transfer to cooling rack to cool completely.
Tips & Tricks
- Make sure to leave out some flour for dusting the countertop.
- Try semi-sweet or dark chocolate chips instead of white chocolate chips to change things up each time
- Do not try to sprinkle chocolate chips on top before baking. They will burn. Ask me how I know 😉
How to Store
- Room temperature: Store in an airtight container for 2-3 days
- Freezer: Freeze baked scones for up to 3 months. For best results, try freezing them individually on a baking sheet before transferring to a freezer-safe bag.
Frequently Asked Questions
Nope! That’s the beauty of this one, you just mill, mix, and bake!
Soft white wheat is what I use and is perfect for this recipe.
Yes, you can try substituting grains like spelt or einkorn or using different mixtures of multiple types.
Wanting more kitchen inspo and fresh milled recipes? Check out these other posts to get started!
- Kitchen Essentials for Slower, From-Scratch Living
- Fresh Milled Chocolate Chip Cookies with Sour Cream
These fresh milled white chocolate strawberry scones are perfect for busy moms who need a dessert to share last minute or for when you are hosting brunch or tea with friends. I hope you enjoy them as much as my family does!
If you love it please leave a review in the comments!
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