Treat your loved one to something sweet this Valentine’s Day with these chocolate-covered strawberry-inspired scones; perfect for breakfast, dessert, a midday treat… or any time of day! Made with Judee’s All Purpose Gluten Free Bread Flour Mix, Freeze-dried Strawberry Powder, Royal Icing mix, and fresh strawberries, these scones are made with only the best ingredients and taste far superior to any bakery!

INGREDIENTS:

3 ½ cups Judee’s All Purpose Gluten Free Bread Mix

1 TBSP Judee’s Freeze-Dried Strawberry Powder

¼ c + 2 TBSP granulated sugar

5 tsp. baking powder

5 2/3 TBSP cold butter, cut in pieces

1 cup milk

2 large eggs, at room temperature

1 cup strawberries, chopped (about 4-5)

1/3 cup mini chocolate chips

Powdered sugar for dusting

Drizzle:

8 oz.  Judee’s Royal Icing mix

¼ cup water

1 drop red food coloring (optional)

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Place flour, strawberry powder, sugar, and baking powder in the bowl of a food processor. Pulse a few times to combine. Add the butter pieces and pulse until mixture resembles fine crumbs. In a separate bowl, whisk milk and eggs together.
3. Turn the food processor on and slowly add milk/egg mixture to the flour mixture, until you have a soft, wet dough. (You may not need all the egg mixture. Save any remaining egg mixture to brush on scones before baking.)
4. Fold in strawberries and chocolate chips.
5. Remove dough from bowl to a well-floured surface. Sprinkle dough with     flour and knead 4-5 times to create a ball of dough. Flatten into a 1-1 ½ inch round. Cut dough in half and then in half again to make four pieces. Cut each fourth in half to make eight triangles.
6. Place scones on a parchment lined baking sheet. Brush tops with remaining egg mixture or milk. Allow scones to rest for 10 minutes.
7. Bake scones for about 15-20 minutes, or until lightly browned and puffed. Cool completely before adding drizzle.
8. Dust lightly with powdered sugar.
9. Combine royal icing mix, water, and red food coloring (if using) and drizzle with spoon over cooled scones.