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Strawberry & Dark Chocolate Chunk Wheat Scones

Strawberry & Dark Chocolate Chunk Scones

After posting a “sit down” breakfast of banana bread waffles that are perfect for leisurely mornings, I thought I should give you guys a nice “grab and go” breakfast option to add to your collection! While they aren’t waffles, these strawberry & dark chocolate chunk wheat scones are a nice alternative to cereal and oatmeal.

Strawberry & Dark Chocolate Chunk Scones

Complex carbs and fiber from the wheat flour, vitamins from the strawberries, and, of course, antioxidants from the dark chocolate. . .these scones are practically a health food! 😉 I tend to be wary of scones because they can end up being dry and crumbly. However, these scones are tender and soft, no mess of crumbs as soon as you take the first bite. If you need a quick, portable breakfast, skip the prepackaged foods and give these scones a try!

Strawberry & Dark Chocolate Chunk Scones

Note: If you aren’t a fan of whole wheat flour, give white whole wheat flour a try. It has a more mellow flavor, but will still give you the health benefits of wheat flour.

Strawberry & Dark Chocolate Chunk Wheat Scones

Yield: 8 scones


  • 1 C whole wheat pastry or white whole wheat flour
  • 1 1/2 C all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/3 C butter, cold and cut into pieces
  • 3/4 C fresh strawberries, cut into pieces
  • 4 oz dark chocolate, chopped
  • 2 eggs, beaten
  • 1/2 C non-fat milk
  • sugar for coating, optional


  1. Preheat oven to 400. Line a baking sheet with a baking mat or lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together flours, sugar, baking powder, and salt. With a pastry fork or blender, cut in cold butter until mixture resembles coarse crumbs. Gently stir in strawberries and chocolate chunks.
  3. In a small bowl, whisk together eggs and milk until well-combined. Add wet ingredients to flour mixture and stir until just combined.
  4. Turn dough out onto a well-floured surface. Knead dough gently until it forms a shaggy ball. Pat dough into a 1 inch thick round. Cut into eight pieces. Transfer pieces onto prepared baking sheet. Optional: Brush pieces with water and sprinkle with coarse sugar.
  5. Bake for 15-2o minutes or until just starting to turn golden brown. Serve warm.

This recipe is linked with Strut Your Stuff Saturday, What’s Cookin’ Wednesday.

Erin @ Texanerin Baking

Thursday 7th of February 2013

I made these but messed them up with my changes. We don't have white whole wheat or pastry flour here in Germany so I just made them 100% whole spelt. Whoops! That didn't work. The protein content is all different. So I had some lovely muffin / muffiny top thingies. They were delicious, though!I'll have to try again one day when I have the proper flour. :)

Laura (Tutti Dolci)

Wednesday 6th of February 2013

Pretty scones, I love the strawberry peeking through!


Tuesday 5th of February 2013

Wow! Exactly my idea of heavenly food. 

Jennie @themessybakerblog

Tuesday 5th of February 2013

A guilt-free, on-the-go breakfast...I'm down. These look amazingly delicious!

Carla @ Carlas Confections

Monday 4th of February 2013

I love the strawberries in there! Mmmm, I cant wait to try these