zoom Mini white chocolate scones with vodka strawberries

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    Mini white chocolate scones with vodka strawberries

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    Mini white chocolate scones with vodka strawberries

    Make no mistake - these strawberries are for adults only. If you prefer a less alcoholic kick, then just drizzle 1 tablespoon of vodka over the berries while you crush them. The vodka used for soaking the berries takes on a lovely strawberry flavour and can be used up in fruit cocktails.

    • Vegetarian
    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 25 to 30 minutes, plus marinating 30 minutes

    Makes: 16


    150g strawberries, hulled and washed
    2 tbsp caster sugar
    150ml vodka
    225g self-raising flour
    ½ tsp baking powder
    75g butter
    125g Waitrose Belgian White Chocolate, chopped
    1 egg, beaten
    6-7 tbsp milk, plus extra for brushing
    142ml pot whipping cream, whipped


    1. Place the strawberries in a small jar with the sugar, pour over the vodka, cover and chill. Leave to marinate for at least 24 hours before using.
    2. Preheat the oven to 200°C, gas mark 6. Line a baking tray with a sheet of baking parchment. Sieve the flour and baking powder into a mixing bowl. Add the butter and rub it into the flour, using your fingertips, until the mixture resembles fine breadcrumbs.
    3. Stir in the chopped chocolate, then make a well in the centre of the flour mixture, pour in the beaten egg and milk, and mix to form a soft dough.
    4. Transfer the dough onto a lightly floured work surface and roll it out until it's about 2.5cm thick. Using a 4cm cutter, stamp out 16 rounds, re-rolling the leftover dough as you go.
    5. Arrange the scones on the prepared baking sheet, making sure that they are spaced apart. Brush the tops of the scones with a little milk and bake for 10-15 minutes until risen and golden brown on top. Allow to cool on a wire rack.
    6. Remove the strawberries from the vodka and squash them slightly with a fork. Slice each scone horizontally, then sandwich the halves back together with a spoonful of the whipped cream and a few of the crushed strawberries.

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