Strawberry, Vanilla and White Chocolate Scones

Prep Time

15 minutes + cooling

Cooking Time

15-20 minutes

These delicous summer inspired scones pack perfectly in a picnic basket, ready to be pulled out keeping hunger at bay. Flavoured using aromatic Clipper Skinni Vanilli Tea and drizzled with Divine Chocolate’s White Chocolate with Strawberries, these scones are sure to be a hit whilst enjoying the tennis!


For the scones
  • 2 Clipper Skinni Vanilli tea bags
  • 250g plain flour
  • 30g caster sugar
  • ¼ tsp baking soda
  • 1 ¼ tsp baking powder
  • ½ tsp salt
  • 90g butter
  • 175g natural yoghurt
  • 100g Divine White Chocolate
For the glaze
  • 200g confectioner's sugar
  • 2-3 tbsp milk
For the drizzle
  • 100g Divine White Chocolate with Strawberries, melted



For the scones

Preheat the oven to 190°C.


Rip open the Clipper Skinni Vanilli tea bags and tip the contents into a bowl. Fill with just enough boiling water to cover the tea leaves; this will create a lovely aroma as the tea steeps.


In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt.


The butter should be fridge cold. Using your fingers, work the butter into the dry mixture until it resembles coarse crumbs.


Add the yogurt and tea to the flour mixture. Mix together, but make sure you don’t over work it.


Chop the white chocolate into small pieces before folding evenly into the dough, then chill in the fridge for 30 minutes.


Using a rolling pin, make the dough into a round shape approximately 20 cm across. Cut into 6 triangles and place on a baking sheet lined with greaseproof paper. At this point, make sure they are pressed into a perfect triangle shape.


Bake for 15-20 minutes, or until brown.


Let cool completely before icing.


For the icing

Combine the confectioner's sugar and milk. Whisk until smooth.


Adjust the consistency with more milk or sugar. It should be stiff enough so that it flows, but not so much so that it rolls right off the edge of your scone.


For the drizzle

To make the drizzle, chop up the chocolate into small pieces and melt in the microwave until smooth. White chocolate has a tendency to burn if overheated, so do this in small bursts, checking and stirring as you go.


Spoon the melted chocolate into a piping bag and pipe over the icing, or drizzle with a spoon.