Chocolate, Strawberry, and Rose Scones
Serves: 8 to 10 scones
 
Ingredients
  • 1⅔ cups gluten-free all-purpose baking flour*
  • 3 tablespoons granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter, softened slightly and cut into pieces
  • 1 large egg, beaten
  • 1 (0.8-ounce) package freeze-dried strawberries, chopped
  • ⅓ cup semisweet chocolate miniature morsels
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 teaspoons culinary rose water
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using fingers, rub in butter as lightly as possible until mixture resembles coarse crumbs. Add egg, stirring with a fork. Stir in strawberries and chocolate.
  3. In a small bowl, stir together ½ cup cream, rose water, and vanilla extract. Gradually add cream mixture to flour mixture until a dough begins to form. (If mixture seems dry and won’t hold together, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch heart-shaped cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place scones 1 inch apart on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until scones are light golden brown, 12 to 15 minutes. Serve warm.
Notes
*To make a version of this scone that is not gluten-free, replace the gluten-free flour with all-purpose flour, and decrease the cream to ⅓ cup.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-strawberry-rose-scones/