Our family is a combination of North American and UK, but we never seem to have the “that’s not a scone” argument.
We accept that there are different types, the “American” and “UK” versions respectively. This is the former. A flakier, less cake-like scone, but tasty all the same.
I had been seeing a lot of articles around regarding roasted strawberries, and how slow cooking less than pristine strawberries gives them new life and intensifies their flavour.
I’ve been struggling with using up fresh fruit lately so this was the best use for them at the time, and I would absolutely do this again. On purpose, even! Really, you could do this with a lot of different fruit; plums, apricot, apple etc. Or if you’re lazy, feel free to sub with whatever dried fruit you’d like. The rosemary seems to work with most.
For the Roasted Strawberries:
- 1 pint strawberries, sliced
- 1 tsp black pepper
- pinch salt
- Preheat oven to 300 F, and line a baking sheet with parchment.
- Place strawberries in a bowl and mix with pepper and salt (you can omit the pepper, I just find it adds an interesting kick).
- Lay out on a single layer on the baking sheet and bake in oven for about 1hr 45 minutes, or until the strawberries have released their liquid and look dry on top.
- Allow to cool.
For the Scone Mix:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/4 teaspoon fine sea salt
- 1 cup roasted strawberries
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 cup milk
- 1 egg yolk
- Preheat oven to 375 F, and line another large baking sheet with parchment paper.
- Place flour, sugar, baking powder, rosemary and salt into a large bowl, mix to combine.
- Cut in butter with a pastry cutter or with your hands, working quickly to not allow the butter to melt or soften too much, it should resemble small peas.
- Add milk and mix just until combined.
- Gently mix in roasted strawberries, they will be wet and they may get slightly messy. Be sure not to over mix or work the dough too much.
- Press out dough onto a lightly floured counter top into a large circle, about 3/4″ thick.
- With a knife or pastry cutter, divide dough into 8 triangles and place on baking sheet.
- Take yolk and mix with a small amount of water and gently brush the tops (you can use cream or melted butter, really whatever you want for the tops, this is just to help brown them nicely)
- Place in oven and bake for 18-20 minutes, or until golden brown.