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fresh milled white chocolate strawberry scones drizzled with icing on a wooden cutting board with strawberries and a bowl of white chocolate chips on a wooden table

Fresh Milled White Chocolate Strawberry Scones

Print Recipe
These fresh milled white chocolate strawberry scones are the perfect sweet treat for brunch, tea, or sharing with friends!
Course Breakfast, Brunch, Dessert, Snack
Cuisine British
Keyword easy, fresh milled flour, spring, summer, tea
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12

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.
    • *Optional - if desired then sprinkle coarse sugar on top now.
  • Bake for 15-20 minutes or until scones are golden brown.
  • Remove from oven and transfer to cooling rack to cool completely.
    • If using a glaze or icing, wait until the scones have cooled to drizzle over. And then enjoy!