recipe
June 20, 2024
These strawberry scones are sweet, moist and tasty little morsels that can double as a strawberry dessert with a bit of whipped cream alongside. They’re perfect for brunch or as a special treat on any morning.
Ingredients
For Roasted Strawberries
- 32 oz Strawberries, cut into 1/2 inch pieces
- 3 Tablespoons honey
- 1 teaspoon vanilla extract
For Scones
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 sticks unsalted butterfrozen or very cold
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 Tbsp coarse granulated sugar for finishing (optional)
Instructions
For Roasted Strawberries
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Lay cut strawberries on parchment-lined sheet pan.
- Drizzle honey and vanilla on top and toss.
- Roast in the oven for 18 minutes until the strawberries start to release their juices. Remove from the oven, pick up parchment, and drain off the strawberry juices into a cup. You will want about 3 Tablespoons of juice.
- Set aside one cup of strawberries for the scones and use the rest for a serving.
- Increase heat to 425 degrees F. Line another sheet pan with parchment paper.
For Scones
- Mix dry ingredients.
- Grate the butter on the large holes of a box grater.
- Fold in one cup roasted strawberries with the 3 Tbsp juice. Add the heavy cream. Lightly fold and mix until the dry ingredients are wet. Do not overmix.
- Using an ice cream scoop, scoop biscuits onto parchment-lined sheet pan.
- Sprinkle with additional course sugar if desired
- Bake for 35-40 minutes until brown. Remove from oven and allow to cool for 5 minutes.
- Cut into wedges and serve.