The Pioneer Woman Tasty Kitchen
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Roasted Strawberry Scones

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Prep:

Cook:

Level: Easy

System:

8

Description

These tender and delicious scones are perfect for brunch; or just about time served with a cup of tea of coffee.

Ingredients

  • 2 pounds Strawberries, Hulled And Quartered
  • 1-½ Tablespoon Canola Oil
  • 1-½ Tablespoon Honey
  • 2-½ cups All-purpose Flour Plus Extra For Your Work Surface
  • ⅓ cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ cups Cold Butter, Cut Into Cubes
  • ⅓ cups Half-and-half
  • 1 Tablespoon Egg
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Heavy Cream, (half And Half Would Be Fine)
  • 1-½ Tablespoon Demerara Sugar (Sugar In The Raw)

Preparation

1. Preheat oven to 400 F.
2. In a medium sized bowl, toss the strawberries with the canola oil and honey. Spread in a single layer onto a parchment covered, rimmed sheet pan. Roast for 25 minutes.
3. Use a slotted spoon to transfer the roasted strawberries to a strainer that has been placed over a bowl. Allow the strawberries to cool completely, while some of the juices drain. Discard the juices or use them for another purpose.
4. Combine the dry ingredients; the flour, granulated sugar, baking powder and salt together in a large bowl.
5. Use a pastry blender/cutter or two knives to cut the butter into the flour mixture; until the butter is the size of small peas.
6. In a small bowl whisk together the wet ingredients; the half-and-half, egg and vanilla extract.
7. Make a well in the center of the dry ingredients and add the wet ingredients into the well. Barely stir the ingredients together. There will still be quite a lot of flour that has not been worked in.
8. Add the strawberries to the mixture and gently stir those in so that they are evenly distributed. The dough will still be sticky but do not over work it; clumps of butter should still be visible.
9. Dump the dough out onto a cold surface (a marble or granite counter top is great, not wood though) that has a generous amount of flour on it. Add a little more flour onto the top of the dough to keep your hands from sticking and gently knead the dough about 10 or 12 times just to smooth the dough a little. Add more flour to keep your hands from sticking if needed.
10. Use your hands to mold and pat the dough into about a 9-inch circle that’s about 1 inch thick. Cut the circle into 8 equally sized triangles.
11. Brush any excess flour from the scones and place them onto a sheet pan that has been lined with parchment paper.
12. Use a brush to brush the heavy cream over the entire top of the scones, and sprinkle the demerara sugar over the top.
13. Bake for 15 to 18 minutes or until the tops are golden brown.
14. Remove baked scones to a wire rack to cool.
15. Scones are best if eaten the same day.

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