Strawberry Infused Chocolate Chip Scones

• FOR THE STRAWBERRY BUTTER:
• 10 ounces, weight Frozen Strawberries, Drained, Juice Reserved
• 1 cup Butter
• 1 cup Powdered Sugar
• FOR THE SCONES:
• 3-1/2 cups Flour
• 2/3 cups Sugar
• 4 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 cup Strawberry Butter
• 12 ounces, weight Mini Chocolate Chips
• 3/4 cups Strawberry Juice
• 1/4 cups Half-and-half

1. For the butter: combine all the ingredients in the bowl of a food processor. Process until smooth. Store in fridge until cold.
2. For the scones: Preheat oven to 400u0b0F. Combine dry ingredients in a large bowl. Cut in strawberry butter with a pastry cutter or 2 forks until dough is crumbled. Add in chocolate chips. Pour in juice and half-and-half. Mix by hand until dry ingredients form a dough. Pour onto a floured surface. Pat dough into a large , flat circle. With a floured biscuit cutter or cookie shape, cut dough into pieces and placed on lined or greases cookie sheet. Bake for 10 minutes. Let rest on baking sheet for 2 minutes. Remove to rack to cool. Serve with additional butter if desired.
3. Adapted from All Recipes, inspired by Picky Palate.

strawberry butter, strawberries, butter, powdered sugar, flour, sugar, baking soda, salt, strawberry butter, chocolate chips, ube, ubc

Taken from tastykitchen.com/recipes/breads/strawberry-infused-chocolate-chip-scones/ (may not work)