Strawberry Scones

Dipped in Chocolate

A subtle crunch embraces a tender flaky interior laden with luscious bits of strawberries to awaken the palette. Dip one end in chocolate to make it decadent – the taste of scone, strawberries, and chocolate makes this a breakfast worthy of a goddess or god.

What could be more romantic than making your loved one a chocolate dipped strawberry scone for Valentine’s Day breakfast?  Since Roman times the beautiful, red strawberry has been thought of as a seductive fruit. So much that it became the symbol of Venus .  When you add the  decadent chocolate to the strawberry it suddenly becomes an aphrodisiac.  Enjoying both ingredients in a breakfast scone starts your day with love and a happy heart!

Happy Baking!

And Remember

Always Stay in Touch with Your Inner Goddess!

STRAWBERRY SCONES INGREDIENTS

¾ cup Fresh Strawberries cut in ¼ inch pieces

2 teaspoons Orange Zest no pith

2 cups All Purpose Flour

1 tablespoon Baking Powder

½ cup Granulated Sugar

½ teaspoon Salt

6 tablespoons Butter

1 large Egg lightly whisked

½ cup Heavy Cream

1 teaspoon Pure Vanilla Extract

CHOCOLATE DIPPING INGREDIENTS

1 - ten ounce bag Ghirardelli Dark Chocolate Melting Wafers

STRAWBERRY SCONES INSTRUCTIONS

Preheat oven to 400 degrees.

Wash and dry the strawberries and oranges.

Line 2 large baking sheets with parchment paper.

Grate orange rind.  Set aside.

Combine flour, baking powder, sugar, and salt. 

Cut in butter with pastry cutter.

Using your hands, work in butter with flour thoroughly - until mixture resembles very small crumbs.

Whisk together egg, heavy cream, vanilla extract, and orange zest.

Add egg mixture to flour and knead in.

Gently fold in strawberries by hand.

Turn out dough onto a well-floured board. Dough will be sticky.

Sprinkle a very light dusting of flour over the entire top of dough.

Press down to form a circle about 1 inch high.

Dipping sharp knife in flour between each cut, divide dough into 8 even triangular slices. 

Using a floured spatula, place 4 scone slices on each parchment covered baking sheet.

Bake for 15-18 minutes until lightly golden.

Cool 3 minutes and remove from baking sheet.

Place on wire rack to cool thoroughly.

CHOCOLATE DIPPING INSTRUCTIONS

Place melting wafers in a small heat proof bowl.

Melt wafers on low power in microwave, stirring at 30-second intervals until wafers are almost completely melted. 

Remove from microwave and stir until smooth.

Tilt bowl and dip one end of each scone. 

Lay on waxed paper until chocolate has dried thoroughly.