Strawberry White Chocolate Scones

Strawberry White Chocolate Scones

Strawberry White Chocolate Scones

These Strawberry White Chocolate Scones are so tasty! Strawberry + White Chocolate + Graham Crackers make such a wonderful combo to this classic pastry.

The Facts

This recipe is a little unique compared to our others given its context. We are slowly becoming more versed in sourdough starter and the various treats you can make (something we intend to bring to the blog at some point). Scones are a great use of sourdough starter and as such we made them. Completely unrelated, seeing a special toll house mix found here, we decided to combine them and produce a very delicious scone – these Strawberry White Chocolate Scones. This recipe, then, attempts to solve two items. First replacing a sourdough recipe with one that is much quicker and second replacing the mix with one that doesn’t require the toll house mix in case it is not yearly available in someone’s typical grocery store.

To solve the first, we looked at many scone recipes. We needed a basic scone base that could provide good flavor and rise just like the sourdough ones. The bulk of the rise, as we found, came not from yeast but from baking powder (which even the sourdough starter version contained a lot of). With the right amount of rise the only other component is flavor. It is hard to replicate the flavor of starter, but with the addition of a little more brown sugar we got the sweet flavor we were hoping for. However, while it does add a layer of depth, the key for these particular scones is the mix-ins.

The toll house mix is pretty simple, a blend of white chocolate, graham crackers and “strawberry chunks.” White chocolate and graham crackers were straight forward but the strawberry chunks were a bit trickier. Texturally we decided to go with fruit leathers. While real strawberry chunks or something like that might still produce a good strawberry flavor, the mix-in from toll house is firmer and sweeter than that. Combining our new scone base without starter and a house made mix we were able to pretty well mirror our sourdough scones.

We also highly recommend using the toll-house bag, as it inspired this whole recipe. It was an Easter special in our grocery store, but it is possible to get it year-round in some locations.

Strawberry White Chocolate Scones

Strawberry White Chocolate Scones

Strawberry White Chocolate Scones

Sweet and moist scones with the wonderful flavor pairing of Strawberry, White Chocolate, and Graham Crackers!
Prep Time 20 mins
Cook Time 13 mins
Total Time 33 mins
Course Breakfast, Dessert
Cuisine American
Servings 24
Calories 183 kcal


  • Rolling Pin
  • Cookie Cutter


  • 4 cups All Purpose Flour (475g)
  • 3/4 cup Dark Brown Sugar (150g)
  • 1 1/4 tsp Kosher Salt (5g)
  • 2 1/2 tsp Baking Powder (11g)
  • 3/4 cup Almond Milk or any type of Milk (6oz)
  • 1 tbsp Lemon Juice
  • 1/2 tsp Vanilla Extract (5g)
  • 1 Large Egg
  • 1/2 cup Salted Butter - softened slightly and cut into smaller chunks (113g)
  • 4 sheets Graham Crackers - broken into smaller bits (62g)
  • 1 cup White Chocolate Chips (240g)
  • 2.1 oz Strawberry Fruit Leathers or Rolls - torn or chopped into smaller bits (60g)


  • Preheat the oven to 375F. Line 2 baking sheets with parchment paper or Silpat liners.
  • In a large bowl: combine the 4 cups All-Purpose Flour, 1/4 cup Brown Sugar, 1 1/4 tsp Kosher Salt, 2 1/2 tsp Baking Powder. Sift together well.
  • Using a pastry cutter or two forks to incorporate the butter into the flour mixture until it resembles a coarse sandy like texture.
  • In a separate medium bowl, whisk together the 3/4 cup Almond Milk, 1/2 tsp Vanilla Extract, 1 tbsp Lemon Juice, and the 1 Egg.
  • Make a well in the center of the flour mixture and pour the liquid mixture in. Using a wooden spoon or rubber spatula to begin mixing the dough together.** When the dough is almost formed add in the Graham Crackers, White Chocolate Chips, and Strawberry Fruit Leathers and evenly distribute them throughout the dough.
  • On a floured surface, using a rolling pin or your hands to roll the dough out to approximately 1/4in thick. Using a cookie cutter shape of your choice or a knife to make the scone shapes.
  • Placing the cut out scones on to the lined baking sheet evenly apart (like when baking cookies). If using a half baking sheet, that’d be 4 columns by 3 rows of scones on each sheet.
  • Brush the 2 tbsps of Almond Milk across the top of each scone and sprinkle with some Cane Sugar (or Granulated Sugar if you do not have Cane Sugar).
  • Bake for 13 minutes or until slightly golden on top. Allow to cool on a wire rack briefly before enjoying!


**If dough is too dry - add just a splash more milk and if it is too wet - add just a little more flour
Keyword graham cracker, scones, strawberry, white chocolate
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