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Roasted Strawberry Scones

Freshly baked scones served with bright red fresh strawberries.
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5 from 1 review

Buttery roasted strawberry scones that are crispy on the outside and flaky tender on the inside, and lightly sweetened with slow-roasted strawberries. (If you like a dry scone, these aren’t for you.) 

Ingredients

Scale

1 pound Fresh Strawberries

2 cups All-Purpose Flour*

1/2 teaspoon Kosher Salt

1 and 1/2 teaspoon Baking Powder

2 Tablespoons Granulated Sugar

8 Tablespoons Unsalted Butter – cold, sliced into thin slices (thinner than a tablespoon per slice). Store the butter in the fridge until you’re ready to use it.

1/2 cup Heavy Whipping Cream – cold, stored in the fridge until ready to use

1 Tablespoon Vanilla Extract

Instructions

Roast the Strawberries

This can be done a day ahead.

  1. Preheat the oven to 250 Fahrenheit.
  2. Wash the strawberries (1 pound) before trimming off the tops and cutting into quartered pieces (for larger berries, cut into sixths).
    Sweet fresh strawberries that are in the process of being quartered to be roasted for scones.
  3. Spread evenly on a baking sheet lined with parchment paper and roast for 1 hour and 20 minutes.
    Fresh strawberries that have been cut into bite-sized pieces that are spread on a baking sheet and ready to go in the oven.
  4. Allow to cool completely before making the scone dough. If roasting the strawberries ahead of time, allow them to cool completely, then store them covered in the fridge (I put them in a container with a tight-fitting lid).
    Roasted strawberry pieces that will cool before being added to the scone dough.

Make the Scones

  1. Preheat the oven to 400 Fahrenheit.
  2. In a medium-sized mixing bowl, add the all-purpose flour (2 cups), kosher salt (1/2 tsp.), baking powder (1.5 tsp.), and granulated sugar (2 Tbsp.) and whisk until combined – about 1 minute.
  3. With clean hands, add the cold unsalted butter slices (8 Tbsp.) to the dry ingredients and toss until each piece of butter is coated in flour.Break up each slice into quarters, toss again, and pinch everything together until you get a crumbly mixture – the butter pieces should still be slightly chilly.
    Cold slices of unsalted butter have been added to the scone dry ingredients and are ready to be cut into the flour.
    Cold unsalted butter that has been cut into the dry ingredients for strawberry scones, resulting in a crumbly texture.
  4. Add the roasted strawberry slices to the dry mixture and toss until coated.
    Roasted quartered strawberries that have been added to the dry ingredients and cold butter.
    Roasted strawberries have been tossed in the dry ingredients with the butter so that they are evenly coated and won't clump together.
  5. Pour the heavy whipping cream (1/2 cup) and vanilla extract (1 Tbsp.) into the bowl and gently fold everything together with a stiff wooden spoon or spatula until no dry flour patches remain and you have a damp shaggy dough that can be shaped into a loose ball.
    The scone dough after the addition of heavy cream and vanilla extract, gently stirred together with a wooden spoon until a shaggy dough results.
    Shaggy scone dough has been patted into a ball and is waiting to be transferred to a lightly floured surface.
  6. Remove the dough ball from the bowl and, on a lightly floured clean surface, pat the dough into a disk about 1.5 inches thick (about 7-7.5 inches across).
    Patting the scone dough into a disc will lend itself nicely to creating even slices.
    Gently slice into 8 even slices and then place the slices spread out on a baking tray lined with parchment paper or a silicone baking mat. Be very careful as the dough will be quite delicate.
    Eight even slices of scone dough are cut on the lightly floured surface and waiting to be transferred to a lined baking sheet.
    Eight scones are placed on a lined baking sheet so that they aren't touching.
  7. To make sure everything is cold, place the tray in the freezer for 10 minutes or the fridge for 20 minutes. (If you’re anything like me, this is your reminder to start a timer lol)
  8. Brush the tops of the scones with heavy whipping cream. If you forget this step or don’t have enough to do it, it’s not a big deal, the tops just won’t be as browned and crispy.
    To guarantee a crispy top, the scones are brushed with heavy cream before going into the oven and baking for 20 minutes.
  9. Bake for 20-25 minutes, or until the tops are slightly golden and firm to the touch.
    Pink and red strawberry slices show through the scones that have been baked until golden brown and slightly firm to the touch.
  10. Allow to mostly cool before enjoying. Best served warm and they day of baking.

 

You can freeze these scones once they’re baked and they’ll last for about 2 months in the freezer. Allow them to thaw (maybe pop them in the microwave just before eating for a few seconds) and you’re good to go!

Please leave a review!

Notes

*To properly measure the flour, give it a stir before spooning it into the measuring cup and leveling with the back of a knife or the handle of the spoon.

To help with your grocery shopping, I’ve listed the ingredients below and where they’re generally located in the grocery store.

Produce

  • Strawberries

Dairy

  • Unsalted Butter
  • Heavy Whipping Cream

Pantry

  • All Purpose Flour
  • Kosher Salt
  • Baking Powder
  • Granulated Sugar
  • Vanilla Extract

Find it online: https://ficklebeabakehouse.com/roasted-strawberry-scones/

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