Scones with Roasted Strawberries

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Here we are welcoming the new year with homemade scones, roasted strawberries and a lashing of whipped cream. With that a new day marks a different year and people everywhere suddenly go from talking about the holiday season to how they’ll change their lives after that clock struck twelve.

Do you believe in New Year’s resolutions, if so do you have any for this year? Maybe to be healthier? Care less what others think? Be more present? Or are you more like me where any new day can begin with a change? I’d love to hear in the comments below.

My new year was quiet, I sat on the beach with fireworks all around and looked out into the horizon considering how the tide doesn’t care about all that.

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When it washes onto the beach everything is washed clear. I kind of like that, it means no one has to wait until some date to become the person they want or set on a new path, just be like the tide, whenever you want is whenever that it will work.

Sorry to be so serious on you, it was not my intention. And so early in the year.

My recipe today is much lighter, fluffy and…British. It has been a while since I’ve made something from the island nation above Europe, so thought I would start the year off with a traditional oldie but goodie.

How can anyone go wrong with scones?

Oh and to make these even fancier with your tea, I added a dose of roasted strawberries and topped with cream. These are a twist on the usual scones with jam and cream and it would likely impress anyone who appreciates British culture and it’s food.

Scones History

‘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.’

Other baked treats you’ll enjoy

Date and Turmeric Scones

Hefezopf – German Plait Bread

Cheesy Cheddar Scones

Scones with Roasted Strawberries
Adapted from Donna Hay and Bil Granger respectively
Makes 15

Ingredients:
Roasted Strawberries
Adapted from Donna Hay
500 grams/1 pound strawberries, hulled and halved
170 grams/3/4 cup superfine/caster sugar
1 orange peel
1 vanilla bean, halved
Scones
Adapted from Bill’s Basic’s – Bill Granger
3 tablespoons confectioner’s/icing sugar
420 grams/3 cups flour
6 teaspoons baking powder
200 milliliters pouring cream
135 milliliters lemonade
Milk, for brushing
200 milliliters whipped cream to serve

Directions:
Preheat the oven to 200°C/400F and line a baking dish with greaseproof paper, allowing for the paper to overhang on all sides by 1/2 inch. Set aside.

In a bowl combine the strawberries, sugar, orange peel and vanilla bean.

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Once, well coated in sugar, allow to sit for approximately 10 minutes, when the sugar has somewhat dissolved and the strawberries are beginning to look slightly glazed.

Place in the prepared baking tray and cover over with another layer of greaseproof paper, tuck in to ensure the strawberries are well covered.

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Place in the oven and bake until fragrent, approximately 10 minutes. Remove and allow to cool completely.

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Maintain the oven temperature and prepare a baking tray with greaseproof paper.

To make the scones, sift the confectioner’s sugar, flour and baking powder in a bowl, stirring to combine and make a well in the center.

Pour the cream and lemonade in to a separate bowl and add to the flour.

Combine the ingredients together with as little mixing as possible, you don’t want to overwork the dough.

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, spoon a few strawberries on top and finish with whipped cream.

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scones with roasted strawberries

Scones with Roasted Strawberries

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  • Author: Sylvie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Makes 15 1x
  • Category: Breads
  • Cuisine: British

Description

There is nothing quite like a traditional scone topped with cream and strawberries, or to take this up a notch, roasting strawberries.


Ingredients

Scale

Roasted Strawberries
Adapted from Donna Hay
500 grams/1 pound strawberries, hulled and halved
170 grams/3/4 cup superfine/caster sugar
1 orange peel
1 vanilla bean, halved
Scones
Adapted from Bill’s Basic’s – Bill Granger
3 tablespoons confectioner’s/icing sugar
420 grams/3 cups flour
6 teaspoons baking powder
200 milliliters pouring cream
135 milliliters lemonade
Milk, for brushing
200 milliliters whipped cream to serve


Instructions

Preheat the oven to 200°C/400F and line a baking dish with greaseproof paper, allowing for the paper to overhang on all sides by 1/2 inch. Set aside.

In a bowl combine the strawberries, sugar, orange peel and vanilla bean.

Once, well coated in sugar, allow to sit for approximately 10 minutes.

Place in the prepared baking tray and cover over with another layer of greaseproof paper, tuck in to ensure the strawberries are well covered.

Place in the oven and bake until fragrent, approximately 10 minutes. Remove and allow to cool completely.

Maintain the oven temperature and prepare a baking tray with greaseproof paper.

To make the scones, sift the confectioner’s sugar, flour and baking powder in a bowl, stirring to combine and make a well in the center.

Pour the cream and lemonade in to a separate bowl and add to the flour.

Combine the ingredients together with as little mixing as possible, you don’t want to overwork the dough.

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, spoon a few strawberries on top and finish with whipped cream.

Serve.


Notes

Adapted from Donna Hay and Bil Granger respectively

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