Roasted Strawberry Scones
  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Makes 12–14 scones
  • Difficulty:


These roasted strawberry scones are simply delicious and this recipe captures summer at its very best. Substitute the strawberries for raspberries, blackcurrants or loganberries, or stoned and chopped cherries, apricots or plums, if you want to try a different flavour. Serve the scones with homemade jam of your choice and a generous dollop of clotted cream. They’re hard to beat!

photo of Roasted Strawberry Sconesphoto of Roasted Strawberry Scones

Ingredients & Method

  • 250g (hulled weight) strawberries, hulled and cut into quarters
  • 250g strong white bread flour
  • 250g plain white flour, plus extra for dusting
  • 20g baking powder
  • 100g caster sugar, plus 1 tablespoon for glazing
  • a pinch of table salt
  • 100g chilled unsalted butter, cut into small pieces
  • 230ml buttermilk (you might need a bit more if the dough is a bit dry – it all depends on your strawberries)
  • 1 large egg yolk
  • icing sugar, for dusting
  • homemade jam and clotted cream, to serve

Preheat the oven to 200°C/Gas Mark 6 and line 2 baking sheets with non-stick baking paper. Spread the strawberries over 1 of the lined baking sheets in a single layer, then roast them in the oven for 15–20 minutes or until the strawberries are dry and all the juices have become jam-like and sticky. Sometimes this might take longer, so return the strawberries to the oven and roast for a bit longer, if necessary, reducing the oven temperature to 180°C/Gas Mark 4 if they start to colour too much. Remove from the oven and leave the strawberries to cool completely on the baking sheet before using them in the dough.

Sift both flours and the baking powder into a mixing bowl, then stir in the caster sugar and salt. Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs. Add the cooled roasted strawberries, mixing lightly by letting the flour mixture run through your fingers a couple of times to coat the strawberries.

Gradually add the buttermilk, mixing lightly to form a dough, adding an extra dash of buttermilk if the dough is a bit dry (but don’t overwork the dough). Cover the bowl with cling film and let the dough rest in the fridge for 30 minutes. Meanwhile, preheat the oven to 200°C/Gas Mark 6.

Turn the dough onto a lightly floured work surface, then roll it out lightly using a rolling pin to about 3cm thickness. Using a 6cm diameter round cutter, cut out the dough into rounds, gathering and using any trimmings too.

Place the scones on the second lined baking sheet, leaving a little space between each one. Mix the remaining 1 tablespoon caster sugar with the egg yolk and then brush the tops of the scones twice with the egg glaze using a pastry brush. Bake the scones in the oven for about 20 minutes or until risen and golden brown.

Remove from the oven, transfer the scones to a wire rack and leave to cool completely. Just before serving, heavily dust the scones with icing sugar and serve them with homemade jam and clotted cream.

Cook’s Note

These scones are best eaten on the day they are made. Store any leftovers in an airtight container at room temperature and eat within 1–2 days. Alternatively, freeze any leftover scones for up to a month, then defrost overnight at room temperature before serving. Reheat the scones in a preheated oven at 180°C/Gas Mark 4 to warm them through before serving, if you like.

Leave a comment