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
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Brush tops of scones with remaining 1 tablespoon cream.
- 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.