Portion/Yield:Makes 12 -14 x 6cm scones
These roasted strawberry scones are simply delicious. The recipe captures summer at it’s best. Substitute the strawberries for raspberries, black currants, cherries, apricots plums or loganberries if you like it and want to try a selections of flavours. Serve with homemade jam of you choice and clotted cream.
Ingredients & Method
- 250g strawberries, hulled and cut into quarters
- 250g strong bread flour
- 250g plain flour
- 20g baking powder
- 100g caster sugar + 1 tablespoon for baking
- 100g unsalted butter
- Pinch of salt
- 230ml buttermilk (you might need a bit more if the dough is a bit dry, all depends on your strawberries)
- 1 egg yolk
Preheat the oven to 200°C and line a baking tray with parchment paper. 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, 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 buttermilk gradually to form the dough, if the dough is a bit dry then add a dash extra buttermilk. Let the dough rest for 30 minutes in the fridge.
Roll the dough 3cm thick out on a lightly floured work surface. Use a 6cm diameter cutter.
Place the scones on a lined baking tray. Mix the extra sugar with the egg yolk and brush the tops twice with egg yolk using a pastry brush.
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 jam and clotted cream.