Roasted Strawberry Scones
This recipe is inspired by Shuna a pastry chef working in London. We do not know Shuna at all, however the fantastic world of Twitter and food blogging has brought us together. Shuna is a food blogger and created the eggbeater a fun and happy blog.
I find the world wide web fascinating and wonder quite often how I managed without it . Since I started blogging and launched The British Larder I have made contact with the most amazing and interesting people. I could never imagine that this would have ever happened as I am quite shy and find making friends one of the more difficult things in life.
As you say whats on your mind on twitter, I wrote one day asking if anyone had any bright ideas what to do with strawberries. Shuna replied ‘ roasted strawberry scones’; so thank you Shuna this recipe is dedicated to you!
To ensure the maximum strawberry enjoyment and pleasure I recommend that you serve these roasted strawberry scones with my sumptuous signature strawberry and redcurrant jam and a generous amount of clotted cream.
I had to make this recipe twice and this recipe is based on the second version. Creating new recipes is not always plain sailing and you do not always have a 100% success rate the first time round. As a product developer in the crazy foodie world I learned to be patient and that all good things come to those who wait. This even applies to clever thoughts and sometimes common sense. I generally have a vision and some idea of what the end result should be like. So with a decent amount of knowledge and a few years of experience behind me I can predict how ingredients generally would react. I could sometimes logically work recipes through and 9 out of 10 times get it spot on the first time round. However this one did give me a run for my money and I had to play a bit to get it right.
Luckily for you I have worked through the pitfalls and make the following recommendations. The roasted strawberries must be jam like and dry, if they have too much moisture it will make the scones floppy, wet and will not rise as one would expect. I also use half bread (or strong flour) and half cake flour for my scones. As Shuna wrote in one of her blogs our (British) flour is fine, however I like the strength and character that the bread flour gives to the scones.
- 250g fresh strawberries
- 250g strong bread flour
- 250g plain flour
- 20g baking powder
- 100g caster sugar
- 100g unsalted butter
- Pinch of salt
- 230ml milk (you might need a bit more if the dough is a bit dry, all depends on your strawberries)
Preheat the oven to 200°C and line a baking tray with parchment paper.
Wash and hull the strawberries. Cut them in 1/4's and spread the strawberries on the lined baking tray.
Roast the strawberries in the preheated oven for 15 - 20 minutes, until they are dry, all the juices became jam like and sticky. Sometimes this might take longer so return the tray to the oven and roast until dry, if they start to colour too much turn the heat down to 180°C. Let the strawberries cool completely before using in the dough.
Sift both flours and baking powder into a mixing bowl and add a pinch of salt, the sugar and butter.
Rub the butter in with your finger tips until it represents fine breadcrumbs.
Add the cooled roasted strawberries, mix lightly by letting the flour mixture run through your fingers a couple of times to coat the strawberries.
Add the milk gradually to form the dough, if the dough is a bit dry then add a dash extra milk.
Let the dough rest for 30 minutes in the fridge.
Roll the dough 2cm thick out on a lightly floured work surface. Use a 6cm diameter cutter.
Place the scones on a lined baking tray and brush the tops twice with egg wash.
- 1 egg yolk
- 1tbs caster sugar
Mix the sugar and egg yolk to form the egg gloss. The sugary egg gives the scones a glossy shine.
Let the scones rest for 15 minutes ,after they have been glazed before you bake the scones at 180°C for 20 - 25 minutes.
Transfer the baked scones to a cooling rack to cool completely before heavily dusting with icing sugar and serving with home made strawberry and redcurrant jam and clotted cream.
Makes 18 6cm scones