The recipe for scones is straightforward and well known. The note of interest, are the roasted strawberries. A few minutes in the oven and a fruity concentrated aroma will erupt to invade the air with a tangible flavor. This can actually be a 2 for 1 recipe because roasted strawberries alone are delicious . Scones, well... we know how good they are. Two separate recipes combined to enhance the flavors of each through the integrity of one.
What I really love about roasted strawberries is how the seeds develop a crunchy pop giving that extra “something” to the tender texture of the strawberries. If you don’t want to add them to scones, add them to your yogurt for breakfast, use them to top your ice cream, or just have them with a dollop of whipped cream. I know you will love them any way!
Recipe - Roasted Strawberry Scones
For the strawberries:
400 g strawberries hulled and sliced in 4
Preheat oven at 180°C. Place the strawberries on a baking tray lined with waxed paper. Roast in the oven for 15/20 minutes. Remove from the oven and set aside to cool.
For the scones:
190 g all-purpose flour, plus extra for rolling
50 g granulated sugar, plus extra for sprinkling
8 g baking powder
a pinch of salt
85 g cold butter, cut in small cubes
60 ml heavy cream or plain white yogurt
2 large eggs, 1 for dough, 1 for glaze
Put the flour, sugar, baking powder, salt and butter in a large bowl. Rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Place the dried strawberries in the flour mixture. Add the cream, stirring constantly with a wooden spoon until the mixture comes together and forms a soft dough.
Place the dough on a well floured surface and shape it into a ball. Flatten the dough with your hands 2 cm thick and cut in 6 or 8 wedges (depending how big you want them).
Place the scones on a baking tray lined with waxed paper brush ach wedge with egg wash and sprinkle with sugar. Bake in a preheated oven at 180°C for 15/20 minutes or until golden brown.