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.’

How to prepare Scones with Roasted Strawberries

  • Sugar the strawbs: Toss all the ingredients for the strawberries together in a bowl.
  • Set aside: Set the strawbs to the side and allow to rest until looking slightly glazed.
  • Bake: Cover and roast the strawbs until fragrant and set aside to cool completely.
  • Scone dry: Place all the dry ingredients into a bowl and stir together.
  • Wet ingredients: Place the wet ingredients into a separate bowl and stir together.
  • Form that dough: Pour the wet ingredients into the dry and stir together to form a dough.
  • Turn out and shape: Turn the dough onto your work surface and shape into an even level.
  • Cut out: Cut into your preferred shape and place on a baking tray.
  • Brush and bake: Brush the scones with milk and bake until golden.
  • Cool: Set aside to cool completely.
  • Serve: Halve a scone and place onto a serving plate, top with a spoonful of roasted strawberries and whipped cream. Enjoy!

Tips for the best Scones with Roasted Strawberries

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.

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.

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 bread flour
6 teaspoons baking powder
200 milliliters pouring cream
135 milliliters lemonade
Milk, for brushing
To serve
200 milliliters whipped cream

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.

Place the strawberries, sugar, orange peel and vanilla bean into a bowl and stir together.

Set aside for approximately 10 minutes, until 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.

IMG 4172(pp w480 h320)

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.

IMG 8170 e1613630706860(pp w768 h512)Pour the cream and lemonade into a separate bowl and pour into the dry ingredients.

IMG 8171 e1613630662543(pp w768 h512)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.

IMG 8174 e1613630755708(pp w768 h496)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 a tablespoonful of whipped cream.

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Print
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scones with roasted strawberries

Scones with Roasted Strawberries

  • Author: Sylvie Taylor
  • 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 bread flour
6 teaspoons baking powder
200 milliliters pouring cream
135 milliliters lemonade
Milk, for brushing
To serve
200 milliliters whipped cream


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.
  • Place the strawberries, sugar, orange peel and vanilla bean into a bowl and stir together.
  • Set aside for approximately 10 minutes, until 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.
  • 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 into a separate bowl and pour 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, spoon a few strawberries on top and finish with a tablespoonful of whipped cream.

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.

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.

Adapted from Donna Hay and Bil Granger respectively

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