Chocolate Strawberry Scones with an Orange Glaze

Ingredients

• 240 g (2 cups)plain flour
• 50 g (1/4 cup)sugar
• 1 tablespoonbaking powder
• 1 teaspoonsalt
• 1 tablespoonfinely grated orange zest
• 113 g (1 stick), cold and cubedunsalted butter
• 1 large, lightly beatenegg
• 109 ml (1/3 cup + 2 tablespoons), colddouble cream
• 115 g (3/4 cup), hulled and finely dicedstrawberries
• 130 g (3/4 cup)semi-sweet chocolate chunks
• As neededextra double cream, for brushing
• 15–30 ml (1–2 tablespoons)orange juice
• 120 g (1 cup)icing sugar
• 1 teaspoonorange zest
• 15 g (1 tablespoon), meltedsemi-sweet or dark chocolate

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Mix dry ingredients

   In a bowl, combine the flour, sugar, salt, orange zest and baking powder. Cut in the cold butter with a pastry cutter until the pieces are about the size of peas and the mixture resembles coarse crumbs.

3. 3

   Add wet ingredients

   Mix the double cream and egg, then slowly drizzle them into the flour mixture while stirring gently. Stir only until combined.

4. 4

   Fold in fillings

   Use a couple of paper towels to squeeze as much juice as possible from the strawberries; a few firm squeezes should be enough to limit extra moisture in the dough. Add the strawberries and chocolate chunks, then fold until just combined.

5. 5

   Shape and bake

   Turn the dough onto a floured surface and pat it into a circle about 2.5 cm thick. Cut it into eight wedges and place them on a greased baking sheet. Brush the tops with extra cream and bake for 14–16 minutes, until golden brown.

6. 6

   Glaze the scones

   While the scones cool, mix the orange juice, icing sugar and orange zest. When combined, drizzle the glaze over the scones and finish with the melted chocolate.

7. 7

   Serve

   Enjoy!

What are chocolate strawberry scones?

Scones are a familiar American bake, often served for breakfast or alongside coffee. This version brings together strawberries, chocolate and orange in a buttery, wedge-shaped bake.

Cold butter and a light touch help create a tender, flaky texture, while squeezing moisture from the berries helps keep the dough from becoming too wet. The citrus glaze adds a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 7g protein, 60g carbs, 21g fat.

Flour and sugar provide most of the carbohydrates, while butter, cream and chocolate contribute much of the fat. The egg and dairy add some protein, with smaller amounts from the flour and chocolate. Pair a scone with plain yoghurt or fresh fruit to add a contrasting, lighter accompaniment.

The ingredients that matter

Cold butter: small pieces stay distinct in the dough and help give the scones their crumbly, layered texture. Work it into the flour until the pieces are roughly pea-sized.

Strawberries: finely dice and squeeze them with paper towels before folding them in. This reduces the amount of juice that can seep into the dough as it bakes.

Chocolate and orange: semi-sweet chunks bring richness, while orange zest adds fragrance to the dough and glaze. The melted chocolate on top echoes the filling.

Keep the dough gentle

Stir the cream and egg into the dry ingredients just until the mixture comes together. Once the flour is moistened, fold in the fruit and chocolate without working the dough any more than necessary.

Overmixing can make scones dense rather than tender. If the dough is a little shaggy, pat it together on the floured surface instead of kneading it smooth.

Shape for even baking

Pat the dough into a circle about 2.5 cm thick, then cut it into eight wedges. Keeping the wedges similar in size helps them bake at the same rate.

Use a greased baking sheet as directed, and leave a little space between the pieces so their edges can colour.

Look for golden edges

Bake at 200°C for 14–16 minutes. Start checking at the lower end of the range; the tops and edges should look golden brown when the scones are ready.

Let them cool before adding the glaze. A short wait helps the icing stay on the surface rather than running straight off.

Glaze and serve

Mix the icing sugar with orange zest and begin with 15 ml of orange juice, adding more as needed to make a drizzleable glaze. The stated amount allows for a range of thicknesses.

Serve the scones as they are, or pair one with plain yoghurt or fresh fruit for a more rounded breakfast. They are also a natural fit with tea or coffee.

Recipe notes & tips

• Keep the butter and cream cold until you are ready to mix the dough.
• Squeeze the diced strawberries gently but thoroughly with paper towels before folding them in.
• Measure the flour without packing it into the measuring cup.
• Stop mixing as soon as the dough comes together to help keep the scones tender.
• Begin the glaze with the smaller amount of orange juice and add more gradually.
• Let the scones cool before glazing so the icing does not melt away.

Variations

• Fresh berries: use finely diced raspberries in place of the strawberries and squeeze out excess juice.
• Dark chocolate: use dark chocolate chunks for a less-sweet, more intense chocolate flavour.
• Lemon finish: swap the orange zest and juice in the glaze for lemon.
• Nutty addition: fold a small handful of chopped toasted nuts into the dough with the chocolate.
• No drizzle: leave off the melted chocolate topping for a simpler finish.

Common mistakes to avoid

• Wet strawberries: excess juice can make the dough soggy; squeeze the diced fruit with paper towels before adding it.
• Warm butter: softened butter blends into the flour too thoroughly; use it cold and cubed.
• Overworked dough: too much mixing can make the crumb tough; stir and fold only until combined.
• Uneven wedges: pieces of different sizes may bake at different rates; cut the circle into eight similar wedges.
• Glazing too soon: hot scones can thin the icing; allow them to cool before adding the glaze.

How to store

Once cool, store the scones in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven before serving; the glaze may soften as they reheat.

Frequently asked questions