The Best Vegan Gluten-Free Zucchini Bread

We already have a recipe for chocolate zucchini bread (it’s a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that’s undetectably vegan and gluten-free!&nbs…

The Best Vegan Gluten-Free Zucchini Bread

We already have a recipe for chocolate zucchini bread (it’s a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that’s undetectably vegan and gluten-free

This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so!

The Best Vegan Gluten-Free Zucchini Bread from Minimalist Baker →

Easy Gluten-Free Peach Cobbler (Vegan)

You know when you buy peaches and they all ripen at the exact same time?! And letting them go to waste is just too sad to let happen. Peach cobbler to the rescue!
Imagine flaky, lightly sweetened biscuits cooked over tender, tart-sweet peaches. This is…

Easy Gluten-Free Peach Cobbler (Vegan)

You know when you buy peaches and they all ripen at the exact same time?! And letting them go to waste is just too sad to let happen. Peach cobbler to the rescue!

Imagine flaky, lightly sweetened biscuits cooked over tender, tart-sweet peaches. This is the peach cobbler of your dreams and no one will even know it’s vegan and gluten-free. Did we mention there’s just 10 ingredients required?

Easy Gluten-Free Peach Cobbler (Vegan) from Minimalist Baker →

1-Bowl Gluten-Free Blueberry Muffins (Vegan)

Vegan, gluten-free blueberry muffins eluded us for some time (don’t ask how long…). But not anymore, friends! After several rounds of testing and troubleshooting, we present you with fluffy, sweet, perfectly tender blueberry muffins that are undetectab…

1-Bowl Gluten-Free Blueberry Muffins (Vegan)

Vegan, gluten-free blueberry muffins eluded us for some time (don’t ask how long…). But not anymore, friends! After several rounds of testing and troubleshooting, we present you with fluffy, sweet, perfectly tender blueberry muffins that are undetectably gluten-free and vegan.

They’re bursting with blueberries and come together quickly with simple ingredients in just 1 bowl. They’re the perfect companion for coffee or tea and will wow anyone you share them with!

1-Bowl Gluten-Free Blueberry Muffins (Vegan) from Minimalist Baker →

Blueberry Pancakes

Breakfast is my favorite meal of the day, I NEVER skip it. I go to bed thinking about what I am going to eat for breakfast. Smoothies, oatmeal, eggs, French toast, waffles…the list goes on. I love it all, but I have to say that pancakes have a sp…

Breakfast is my favorite meal of the day, I NEVER skip it. I go to bed thinking about what I am going to eat for breakfast. Smoothies, oatmeal, eggs, French toast, waffles…the list goes on. I love it all, but I have to say that pancakes have a special place in my heart. I am…

Homemade Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.
Side view of blueberry muffins on a cooling rack.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $3.83 recipe / $0.48 each
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 muffins
Calories 287kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.18
  • 2 tsp baking powder $0.04
  • 3/4 tsp salt $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 1 cup plain yogurt* $0.85
  • 1/2 cup granulated sugar $0.08
  • 4 Tbsp melted butter $0.40
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.21
  • 1.5 tsp vanilla extract $0.42
  • 1 cup blueberries $1.33

Crumble Topping (optional)

  • 1 Tbsp melted butter $0.10
  • 2 Tbsp granulated sugar $0.02
  • 1/8 tsp cinnamon $0.02
  • 2 Tbsp all-purpose flour $0.02

Instructions

  • If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
  • Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
  • In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
  • If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
  • Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
  • Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Serving: 1muffin | Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Sodium: 404mg | Fiber: 1g
Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

A bowl of blueberries coated in flour.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.

The post Fluffy Homemade Pancakes appeared first on Budget Bytes.

Is there really anything better than a big stack of fluffy homemade pancakes?? I have a few pancake recipe variations on Budget Bytes already, but it was high time I added an easy, go-to homemade pancake recipe to the collection. Making pancakes is pretty easy, but I’ve got a few tips and tricks for you to make sure your pancakes are the fluffiest and tastiest stack around!

Syrup being poured onto a stack of pancakes.

What are Pancakes Made Of?

Pancake batter is really simple. You only need a few basic pantry staples: milk, butter, egg, sugar, flour, baking powder, and salt. Plus I add a little vanilla extract for a little more depth of flavor. The batter only takes minutes to mix together, then you’re on your way to a cozy homemade pancake breakfast.

What Makes a Fluffy Pancake?

Baking powder is responsible for leavening the pancake, but other ingredients and techniques will affect how well the baking powder works. Here are a few tips to make sure your pancakes are extra soft and fluffy:

  • Make sure your baking powder is fresh. Check the expiration date or do a quick test to make sure it is still active. Mix a couple of teaspoons of baking powder into a cup of hot water. If it fizzes, the baking powder is still active.
  • Don’t over stir the batter. Stir just until the flour is moistened and a few lumps remain. Over stirring the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
  • Let the batter rest for 15 minutes after mixing. This allows the flour to fully hydrate and the remaining lumps to soften without the need for more stirring.
  • The batter should be thick, but still pourable. If the batter is too runny, your pancakes will be thin. If the batter is too thick, the pancakes can turn out slightly dry. So you may need to adjust the amount of milk in the batter to get just the right consistency.

Pancake Toppings!

My favorite part about making homemade pancakes is having fun with the toppings. There are so many more options for pancakes than just butter and maple syrup! Here are some ideas:

What is your favorite thing to put on pancakes?

Overhead view of a stack of pancakes with a fork
Side view of a stack of pancakes with a fork.

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.
Course Breakfast, Brunch
Cuisine American
Total Cost $0.95 recipe / $0.24 serving
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4 2 pancakes each
Calories 279kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup all-purpose flour $0.07
  • 1.5 tsp baking powder $0.03
  • 1/2 tsp salt $0.03
  • ¾ cup +2 Tbsp warm milk* $0.02
  • 2 Tbsp melted butter $0.20
  • 1 large egg $0.21
  • 2 Tbsp sugar $0.02
  • 1/2 tsp vanilla extract $0.14
  • 4 tsp cooking oil $0.05

Instructions

  • Whisk together the flour, baking powder, and salt in a bowl.
  • In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. The mixture should be thick, but still pourable, and a little bit lumpy. Let the batter rest for 15 minutes.
  • Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the pancake batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
  • Cook the pancakes until bubbles form over the surface and begin to pop, the edges of the pancakes look dry, and the bottom is golden brown (about 60 seconds). Flip the pancakes and cook on the second side until golden brown (about 30 seconds).
  • Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or in a warm oven until all of the pancakes have been cooked. Serve warm with your favorite toppings!

Video

Notes

*¾ cup of milk makes a super thick batter, but aslightly dry pancake. One cup of milk makes a thinner batter and pancakes that are not quite as thick and fluffy. ¾ cup plus 2 Tbsp milk made perfectly thick and fluffy pancakes. You can adjust the milk to make the batter the consistency that you prefer. Using slightly warm milk helps the butter stay melted, which allows it to incorporate evenly into the batter.

Nutrition

Serving: 2pancakes | Calories: 279kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Sodium: 536mg | Fiber: 1g
Side view of a stack of pancakes with a fork.

How to Make Fluffy Homemade Pancakes – Step by Step Photos

dry ingredients for pancakes in a bowl with a whisk.

Whisk together 1 cup all-purpose flour, 1.5 tsp baking powder, and ½ tsp salt in a bowl.

Wet ingredients for pancakes in a bowl with a whisk.

In a separate bowl, whisk together ¾ cup warm milk, 2 Tbsp melted butter, 1 large egg, 2 Tbsp sugar, and ½ tsp vanilla extract. Whisk the ingredients together until smooth.

Wet being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Pancake batter being stirred.

Stir just until there is no dry flour left on the bottom of the bowl. It’s okay if there are a few lumps left in the batter, just make sure to not over stir. Let the batter rest for 15 minutes.

Pancake batter pouring off a spoon into a bowl.

The pancake batter should be thick, but still pourable. If the batter is thin, the pancakes will be thin. Thicker batter will make thicker pancakes. But if the batter is too thick the pancakes can be a bit dry. So add a touch more milk, if needed, to make the batter thick but pourable.

Oil being brushed into a skillet.

Heat a large skillet or griddle over medium heat. Once hot, brush some cooking oil over the surface.

Half cooked pancake in the skillet.

Scoop ¼ cup of the batter onto the skillet and use the measuring cup to spread it out into a circle (about 4-inches in diameter). Cook the pancakes until the surface are covered in bubbles and some of them have burst open. You can cook multiple pancakes at once. I just did one at a time for demonstration purposes.

Flipped pancake in the skillet.

Flip the pancake and cook until golden brown on the second side. You may need to adjust the heat up or down as you cook the pancakes to maintain even cooking.

Pancakes on a plate covered with a towel.

Repeat with the remaining batter, adding more oil to the skillet in batches, until all of the pancakes are cooked. Place the pancakes on a plate and cover with a clean dish towel to keep warm as you cook the rest of the batch.

Pancakes in a stick on a plate with butter, no syrup.

Enjoy the pancakes with your favorite toppings!

Close up side view of a stack of pancakes

Try These Other Pancake Recipes:

The post Fluffy Homemade Pancakes appeared first on Budget Bytes.

Gluten-Free English Muffins

Any English muffin lovers out there? They’re one of our old favorites and we’ve finally made a gluten-free version that’s just as good as the real deal! These delicious gems are perfectly tender, toasty, SO versatile, and also happen to be vegan!
They’…

Gluten-Free English Muffins

Any English muffin lovers out there? They’re one of our old favorites and we’ve finally made a gluten-free version that’s just as good as the real deal! These delicious gems are perfectly tender, toasty, SO versatile, and also happen to be vegan!

They’re soft yet crusty and require just 10 ingredients! We love them with butter and jam, or to make Eggs Benedict (plant-based version coming soon!) for a simple yet elegant brunch (Mother’s Day, anyone?).

Gluten-Free English Muffins from Minimalist Baker →

Flourless Peanut Butter Cookies

These dairy-free flourless peanut butter cookies are soft, rich, and have the perfect salty-sweet balance.

The post Flourless Peanut Butter Cookies appeared first on Budget Bytes.

Flourless AND dairy-free peanut butter cookies, I should say. These cookies are a great option for my gluten-free and dairy-free friends, but I love them just because they’re just so incredibly easy. These peanut butter cookies are rich, soft, and perfectly salty-sweet. And because they’re so easy to make (no mixer required), I bet they’d be a fun weekend project to make with the kids!

Overhead view of peanut butter cookies scattered on a surface.

What’s in Flourless Peanut Butter Cookies?

Flourless peanut butter cookies have been around for a while and the concept is simple: peanut butter + egg + sugar bakes into a tasty, sweet, and soft cookie. Most flourless peanut butter cookies use peanut butter-like JIF or Peter Pan, which has a fairly solid texture at room temperature. I prefer natural peanut butter, which is a little runnier, so I had to adjust the formula a bit to help the cookies keep their shape.

To account for the softer, almost liquid-like, texture of natural peanut butter, I substituted some of the regular sugar in the cookie for powdered sugar. Powdered sugar has an incredible thickening property that worked perfectly for helping these cookies hold their shape despite the soft peanut butter.

a peanut butter cookie broken in half facing the camera close up.

Can I Use Other Nut and Seed Butters?

While I haven’t tried other nut butters in this recipe, I would expect them to work so long as they have a similar texture to the natural peanut butter used here. Almond butter sounds great, as does sunflower butter. I bet tahini might even be interesting! Just keep in mind that if your nut butter has added sugar, you may want to reduce the sugar in the recipe below.

You may also need to adjust the amount of powdered sugar depending on the viscosity of your nut butter to make sure the dough has the correct texture.

What Else Can I Add?

These peanut butter cookies would be so fun to add some mix-ins or toppings! I originally planned to drizzle a little melted chocolate over my cookies (after they’re cooled), but realized too late that I was out. You could also mix in some chocolate chips, nuts, or crushed pretzels into the dough.

A stack of peanut butter cookies with a few scattered around.
flourless peanut butter cookies scattered on a surface

Flourless Peanut Butter Cookies

These dairy-free flourless peanut butter cookies are soft, rich, and have the perfect salty-sweet balance. 
Course Dessert, Snack
Cuisine American
Total Cost $1.65 recipe / $0.14 each
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 cookies
Calories 207kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup natural peanut butter $1.10
  • 3/4 cup granulated sugar $0.12
  • 2/3 cup powdered sugar $0.05
  • 1 large egg $0.23
  • 1/2 tsp vanilla extract $0.14
  • 1/2 tsp baking powder $0.01

Instructions

  • Preheat the oven to 350ºF. Add all of the ingredients to a bowl and stir until it forms a cohesive dough. It should be firm enough to pull away from the sides of the bowl. If the dough is still too soft, add a tablespoon or two more of powdered sugar to further firm up the dough.
  • Divide the cookie dough into twelve pieces. Roll each piece into a ball then flatten it slightly. Place the cookies on a parchment-lined baking sheet and then use a fork to create a corss hatch pattern on the top of the cookie.
  • Bake the cookies for 12 minutes in the preheated oven. After baking, allow them to cool for about five minutes on the baking sheet, or until they're firm enough to lift with a spatula.
  • Transfer the cookies to a wire rack to cool completely, then serve and enjoy.

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Sodium: 123mg | Fiber: 1g
flourless peanut butter cookies lined up on a baking sheet.

How to Make Flourless Peanut Butter Cookies – Step by Step Photos

peanut butter cookie ingredients in a bowl, unmixed.

Preheat the oven to 350ºF. Add one cup natural peanut butter, ¾ cup granulated sugar, ⅔ cup powdered sugar, 1 large egg, ½ teaspoon vanilla extract, and ½ teaspoon baking powder to a bowl. The dough will be easier to mix together if the peanut butter is not chilled.

peanut butter cookie dough mixed in the bowl.

Mix these ingredients together until they form a cohesive dough that is firm enough to pull away from the sides of the bowl.

a fork pressing into unbaked shaped cookies

Divide the dough into twelve pieces, roll each one into a ball, then flatten slightly. Use a fork to make a cross hatch pattern in the top of each cookie.

unbaked peanut butter cookies on a baking sheet

I like to bake the cookies on a parchment-lined baking sheet to make cleanup super fast and easy. Make sure to space the cookies a couple of inches apart, as they will grow a bit as they bake!

Baked peanut butter cookies on the baking sheet

Bake the cookies in a preheated 350ºF oven for 12 minutes. Let the baked cookies cool on the baking sheet for about 5 minutes so they can firm up before using a spatula to transfer to a wire rack (they’ll be super soft when hot).

A stack of peanut butter cookies with a few scattered around.

After allowing the cookies to cool completely, store in an air-tight container at room temperature for about a week, or they can be frozen for a few months!

Try These Other Cookie Recipes:

The post Flourless Peanut Butter Cookies appeared first on Budget Bytes.

White Chocolate Strawberry Scones

These homemade White Chocolate Strawberry Scones are the perfect treat for your sweetheart on Valentine’s Day or any other day of the year!

The post White Chocolate Strawberry Scones appeared first on Budget Bytes.

Instead of picking up a box of chocolates and a mini-teddy bear at the grocery store for your Valentine, make these homemade White Chocolate Strawberry Scones! Despite being fairly easy to make, they’re pretty visually stunning and absolutely delicious, so they’re sure to get a reaction. Serve them up with coffee in bed or as a dessert after your big Valentine’s Day dinner. A little bit of effort goes a long way on Valentine’s Day! Plus, your S.O. will totally have something to brag to their coworkers at work the next day.

Originally posted 2-13-2014, updated 2-9-2022.

Strawberry scones on a wire cooling rack from above

Not into Valentine’s Day? I feel ya. These White Chocolate Strawberry Scones are also a good “just because” treat any day of the year. They’re nice to keep on hand in the freezer for whenever you want a little something sweet to go with your coffee or tea. They’re indulgent but not so overly sweet that you’ll feel sick afterward. Perfect with a warm, cozy beverage! YUM. 

Use Fresh or Frozen Strawberries

When I originally created this recipe in 2014 I used frozen strawberries that I sliced when they were just a little thawed, but this time I decided to use fresh strawberries since they’ve already started popping up in the grocery stores. These scones were great with the frozen strawberries but they blew my mind with the fresh strawberries. So you can use either one, but if your budget allows, go for fresh strawberries. The fresh berries add so much more sweetness and fresh strawberry aroma to the scone.

Freeze Leftover Scones for Later

As mentioned above, I love freezing these scones so that I can take one or two out at a time to enjoy with my coffee as an occasional treat. To freeze these scones simply let them cool completely to room temperature, then place them in a freezer bag or other air-tight freezer container. Pop them in the freezer and they’ll be good for about 3 months or so. You can thaw the scones at room temperature, or if you’re in a hurry (as I usually am as soon as I see that scone), pop it in the microwave for 30 seconds and then enjoy.

Close up of glaze being drizzled over a strawberry scone

Two strawberry scones on a plate with coffee and a bowl of berries on the side

White Chocolate Strawberry Scones

These homemade White Chocolate Strawberry Scones are the perfect treat for your sweetheart on Valentine's Day or any other day of the year!
Course Breakfast, Brunch, Dessert
Cuisine American
Total Cost $4.33 recipe / $0.54 each
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 321kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.30
  • 2 Tbsp granulated sugar $0.02
  • 2 tsp baking powder $0.04
  • 1/2 tsp salt $0.02
  • 6 Tbsp cold butter $0.60
  • 1 cup sliced strawberries $1.40
  • 1/2 cup white chocolate chips $1.10
  • 2 large eggs $0.47
  • 1/4 cup milk $0.10
  • 1/2 tsp vanilla extract $0.14

Glaze

  • 1/2 cup powdered sugar $0.04
  • 1/4 tsp vanilla extract $0.07
  • 1 Tbsp milk $0.03

Instructions

  • Preheat the oven to 425ºF. In a large bowl, stir together the flour, granluated sugar, baking powder, and salt.
  • Grate the cold butter (or cut into small chunks) and add it to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until only a few small pieces remain.
  • Add the sliced strawberries and white chocolate chips to the flour mixture and stir to combine.
  • In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  • Pour the whisked wet ingredients into the bowl with the flour mixture. Stir until a ball of dough forms and no dry flour remains on the bottom of the bowl. The dough may be slightly crumbly at first, but it will begin to hold together better as the moisture from the strawberries begins to absorb.
  • Shape the dough into a flat circle, about 8-inches in diameter. Slice the circle into eight wedge-shaped pieces. Transfer the sliced scones to a parchment-lined baking sheet.
  • Bake the scones for about 15 minutes, or until golden brown. Transfer the baked scones to a wire rack to cool.
  • While the scones are cooling, prepare the glaze. Stir together the powdered sugar, vanilla, and milk in a bowl until it forms a thick glaze.
  • Drizzle the glaze over the cooled scones, then serve.

Nutrition

Serving: 1scone | Calories: 321kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Sodium: 359mg | Fiber: 1g

Two strawberry scones on a plate with coffee and a bowl of berries on the side

How to Make White Chocolate Strawberry Scones – Step by Step Photos

Dry ingredients for scones in a bowl

Preheat the oven to 425ºF. In a large bowl, stir together 2 cups of all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, and ½ tsp salt until well combined.

Grated butter added to flour mixture

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Alternately, you can cut the butter into small chunks. Use your hands to work the butter into the flour mixture until only a few small pieces remain. You can also use a pastry cutter, if you have one.

Sliced strawberries and white chocolate chips added to the flour

Slice 1 cup strawberries and add them to the flour mixture along with ½ cup white chocolate chips. Stir until the strawberries and white chocolate are combined with the flour mixture.

wet ingredients for scones in a bowl

In a separate bowl, whisk together 2 large eggs, ¼ cup milk, and ½ tsp vanilla extract.

wet ingredients being poured into the bowl of dry ingredients

Pour the bowl of wet ingredients into the bowl of dry ingredients.

Scone dough in the bowl

Work the wet and dry ingredients together until they form a slightly dry dough. There should be no dry flour left on the bottom of the bowl. The dough might be slightly crumbly at first, but it will begin to stick together a bit more as the moisture from the strawberries gets absorbed into the flour.

Shaped and cut scones

Shape the dough into an 8-inch diameter circle, then slice the circle into eight pieces.

Cut scones on a lined baking sheet

Place the cut scones on a parchment-lined baking sheet.

Baked strawberry scones on the baking sheet

Bake the scones in the preheated 425ºF for about 15 minutes, or until golden brown. Remove the scones from the oven and transfer to a wire rack to cool.

Icing in a bowl being stirred

While the scones are cooling, prepare the glaze. Stir together ½ cup powdered sugar, ¼ tsp vanilla extract, and 1 Tbsp milk until it forms a thick glaze. 

Glaze being drizzled over the scones

Once the scones are cooled, drizzle the glaze over top. It’s important to allow the scones to cool before glazing because hot scones will cause the glaze to melt and drip right off. 

Side view of glazed strawberry scones on a cooling rack

Enjoy immediately or save for later! The baked scones will be good at room temperature for a day or so, refrigerated for 3-4 days, or frozen for about 3 months.

Try These Other Scone Recipes:

The post White Chocolate Strawberry Scones appeared first on Budget Bytes.

Cranberry Orange Scones

Cranberry and orange are a match made in heaven, especially during the holiday season. I love making cranberry orange bread, muffins, and Cranberry Orange Scones. These bakery style Cranberry Orange Scones are such a treat! The scones are soft, tender,…

Cranberry and orange are a match made in heaven, especially during the holiday season. I love making cranberry orange bread, muffins, and Cranberry Orange Scones. These bakery style Cranberry Orange Scones are such a treat! The scones are soft, tender, and dotted with juicy dried cranberries. There is a hint of orange zest in the…

The post Cranberry Orange Scones appeared first on Two Peas & Their Pod.