Scones with Roasted Strawberries
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.
Servings 15 medium scones
Calories 171kcal
Ingredients
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.
Nutrition
Calories: 171kcal