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White chocolate rosé scones with strawberry rosé glaze

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 large scones 1x


  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups + 2 tablespoons flour
  • 1 stick unsalted butter, cubed
  • 1 egg
  • ¾ cup heavy cream
  • ½ cup rose
  • 4 oz white chocolate bar, roughly chopped

Strawberry rosé glaze

  • 1 bag freeze dried strawberries (1.2 oz)
  • 1 ½ cups powdered sugar
  • ¼ cup rosé
  • 1 tablespoon lemon juice
  • ¼ teaspoon vanilla


  1. Preheat oven to 375.
  2. Mix sugar, baking powder, baking soda, salt and flour in a large bowl. Add butter and mix with your fingers or a pastry cutter until the butter is incorporated with the flour and resembles wet sand. This could take a few minutes, so be patient.
  3. In a separate bowl mix the egg, heavy cream and rosé. Make a well in the middle of the flour mixture and pour the wet ingredients in. Mix together using a fork, slowly incorporating the dry into the wet as you go.
  4. When the dough comes together, add the white chocolate and mix to combine. Turn out onto a lightly floured surface and form into a 1-inch thick disc. Cut into 8 wedges.
  5. Place on a parchment lined baking sheet and bake for 20-25 minutes until lightly brown.
  6. Cool completely before glazing.
  7. Make the glaze:
  8. Pulse the freeze dried strawberries in a food processor until they become a fine powder.
  9. Add strawberry powder to a bowl with powdered sugar.
  10. Whisk in rosé, lemon juice and vanilla until a smooth glaze forms. The consistency should be thick but pourable. Feel free to add more rosé if you want a thinner glaze!


Recipe adapted from Bon Appetit and Plays Well With Butter
These scones freeze really well, even with the glaze on! I freeze them on a baking sheet first until totally frozen, and then transfer them to a large ziplock bag. When ready to eat, just leave them out for about 20 minutes.