Scones with Roasted Strawberries

These Scones with Roasted Strawberries are the perfect blend of tender, buttery pastry and rich, jammy berries. Roasting the strawberries intensifies their sweetness and pairs beautifully with the flaky scones. Whether you serve them warm for brunch, enjoy them with afternoon tea, or save as a sweet treat with coffee, these homemade scones are an ideal baked snack.

History of Scones

'According to this source, 'the first appearance of the word ‘scone’ in print was in a Scottish version of the Aeneid in 1513. Back then (hundreds of years before baking powder) the leavening agent was buttermilk, and the scones were cooked on a griddle rather than baked.'

As found here, even the origins of the name aren't quite clear 'the classic Scottish scone, the Dutch schoonbrood or "spoonbread" (very similar to the drop scone), and possibly other similarly-named quick breads may have made their way onto the British tea table, where their similar names merged into one.'

Ingredients and substitutions for Scones with Roasted Strawberries

• Bread flour: Helping ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough, bread flour is the best here.
• Sugar: Powdered or icing sugar dissolves perfectly into the dough. You could replace with 28 grams / 2 tablespoons superfine or caster sugar.
• Baking powder: This helps our scones rise and gives them that fluffy interior.
• Pouring cream: Giving a richness and the fat in our scones to give that beloved texture.
• Lemonade: This adds slight sweetness to the dough, though you could replace with sparkling water, in equal measure.
• Strawberries: Fresh strawberries were used here because they are plenty in season, however, because you roast them, substituting with frozen would work fine. It is recommended to roast longer to get the full effect of drawing out the moisture in the berries.

See recipe card for quantities.

How to make Scones with Roasted Strawberries:

Step 1: Roast: All the strawberries ingredients in a baking dish and bake. Then set aside to cool completely.

Step 2: Stir the dries: Toss the dry ingredients in a bowl and stir together.

Step 3: Dough: Pour the wet ingredients into the dry and stir to form a dough.

Step 4: Turn out and shape: Turn the dough onto your work surface and shape into an even level, cutting into your preferred shape.

Step 5: Brush and bake: Place on a baking tray and brush with milk. Bake until golden.

Step 6: Cool: Set aside to cool completely.

Step 7: Serve: Halve a scone and place onto a serving plate. Top with a spoonful or two of roasted strawberries and whipped cream. Enjoy!

More roasted strawberry recipes you'll love

Roasted Strawberries and Custard

Vanilla Strawberry Cake

Strawberry Shortbread Semifreddo

Scones with Roasted Strawberries

Sylvie Taylor

These homemade Scones with Roasted Strawberries use only a few ingredients for a fantastic baked snack served at brunch, afternoon tea or simply beside your favorite hot beverage. You can make them ahead, freeze for later, or customize with a touch of lemon zest or vanilla glaze.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine British

Servings 15 medium scones

Calories 171 kcal

Ingredients

  

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Roasted Strawberries

• 350 grams / ¾ pound strawberries hulled and roughly chopped
• 50 grams / ¼ cup superfine/caster sugar
• 1 orange peel
• 1 vanilla bean halved

Scones

• 24 grams / 3 tablespoons confectioner’s/icing sugar
• 420 grams / 3 cups bread flour
• 22 grams / 6 teaspoons baking powder
• 200 grams / ¾ cup + 1 tablespoon pouring cream
• 135 grams / ½ cup + 1 tablespoon lemonade
• Milk for brushing

To serve

• 119 grams / 1 cup heavy cream whipped

Instructions

 

Roasted strawberries

• Preheat your oven to 160C/320F and toss the strawberries, sugar and vanilla seeds into a baking dish.
• Toss the strawberries into a baking dish and sprinkle over the sugar and orange peel and vanilla bean.
• Stir together and place into the oven.
• Place in the oven and bake for 50 minutes removing and stirring every 20 minutes. (See notes for more details).
• Remove and set aside to cool completely.

Scones

• Maintain the oven temperature and line a baking tray with parchment paper.
• Sift the confectioner’s sugar, flour and baking powder into a bowl, stirring to combine and make a well in the center.
• Pour the cream and lemonade into the dry ingredients.
• Combine the ingredients together with as little mixing as possible, you don’t want to overwork the dough, but don't want any dry patches remaining in the edge of the bowl.
• Turn out onto a floured surface and press into an even thickness.
• Using a small cookie cutter, cut into rounds and place on the prepared tray.
• Lightly brush the tops of the scones with milk and bake for approximately 10 minutes or until lightly golden on top.
• Remove from the oven and allow to cool.
• Meanwhile, pour the juice away from the strawberries into a container for later use (we like to make strawberry milkshakes with the syrup).
• Once cool, slice the scones open, top with a tablespoonful or two of the strawberries and whipped cream.
• Serve immediately and enjoy!

Notes

• Roasted strawberries: Roasted strawberries can be made ahead and kept in the fridge for up to 3 days, in fact, these are great served chilled on top of the meringues.
• Cream: Traditionally scones are served with clotted cream which has a thicker consistency than whipped cream and if you can source this, that is a fantastic replacement in equal measure.
• Scones are best served: The day they're made as they're fluffy and don't have much moisture in the dough so will dry out any longer than eating the day they're made.
• Best stored: Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones for up to 3 months. Reheat in the oven at 100C/210F until warmed through.

Adapted from Donna Hay and Bill Granger respectively

Nutrition

Calories: 171kcal

Keyword berry baking, bread, brunch, eggless

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