Description

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

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
24 grams / 3 tablespoons confectioner’s/icing sugar
420 grams / 3 cups bread flour
22 grams / 6 teaspoons baking powder
200 milliliters / 1 cup - 2 tablespoons pouring cream
135 milliliters / 1/2 cup + 1 tablespoon lemonade
Milk, for brushing
To serve
1 cup whipped cream

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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.
Serve 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.

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