Roasted Strawberry Scones

I have been a seriously bad blogger lately. It’s like I blinked and Gah! It’s suddenly two weeks later, with no posts to be seen! The main reason for my lack of posts is that I’ve been so busy that I haven’t been cooking. Unless, of course, you consider broiling a whole wheat Pita and slathering it with peanut butter. If you consider that cooking, I’ve been doing a TON of it. At any rate, I apologize (I’m sure you were heartbroken ::tongue in cheek::); I made something to make it up to you.

Scones. Roasted strawberry scones, to be exact. Yup, I said roasted strawberries. Weird right? I had never heard of roasting strawberries either. But recently, I feel like the interwebs have been bludgeoning me over the head with them. Isn’t it odd how that works? It’s called the Baader-meinhoff phenomenom, fwiw (oops, who let my nerd out?) The main culprit in my introduction to these sweet, flavorful babies has been one of my new favorite bloggers, How Sweet It Is. She seems to have a wee bit of an obsession going, and honestly, I see why. You already know about my preoccupation with roasting things-particularly roasting things that shouldn’t be roasted. It was only a matter of moments before I became obsessed with trying these.

So try them I did and oh, they are good. The roasting, as always, concentrates the flavor, creating intense little bites of summer. But interestingly, the high heat (with a teeeny weeeeny bit of salt) brings out some savory qualities of the strawberries as well. They aren’t as sweet as I expected them to be and so suddenly have so many more applications than just spooned over shortcakes (which would be amazing!!). In particular, I can imagine using them as a slightly sweet, slightly savory foil to pork or chicken (so, totally, happening some time soon!). But today, I wanted to put them in scones because, well, I love scones. Period.

I LOVE a scone. A good scone. A NOT too sweet, NOT too fluffy, NOT too dry, flaky scone makes. my. day. A real scone should not be too sweet, so let me warn you that if you are a fan of the super sweet scones that you find at the coffee shop, these ain’t for you. These are just simple, buttery, tender, orange-scented pastries, studded with not-too-sweet, slightly-savory roasted strawberries. These are the perfect breakfast in my mind. These are summer on a plate.

So do you forgive me for my absence? I did my best to make something you would like. If you’re not quite sold, might I suggest a slather of clotted cream, for good measure? Or, if you want to go all out, some slightly sweetened whipped cream, just for funsies?    I’ll try not to disappear again any time soon, but I can’t make any promises, the summer is upon us and who knows what will happen.

Roasted Strawberry Scones

Roasted Strawberries adapted from How Sweet It Is. Makes ~12 scones.

I meant to brush these with buttermilk and sprinkle them with sugar before they went in the oven. I forgot. You shouldn’t.

2 pints strawberries, quartered
1/2 T olive oil
pinch of salt
pinch of sugar
3 c all purpose flour
1/2 c sugar + extra for dusting
2 1/2 t baking powder
1 t salt
1/2 t baking soda
1 T grated orange zest
3/4 c (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 c chilled buttermilk
juice of 1 orange

  • Heat the oven to 375°F. Line a baking sheet with parchment paper
  • Toss the strawberries with the oil, a pinch of salt and a pinch of sugar. Spread on the parchment-lined baking sheet
  • Roast for ~30 minutes or until caramelized. Let cool completely
  • In a food processor, combine the flour, sugar, baking powder, salt, baking soda, and orange zest. Pulse to combine
  • Add the butter and pulse until it forms a coarse meal (there should still be butter bits in there!)
  • Dump the mixture into a large bowl and mix in the cooled strawberries with any juices that have accumulated
  • Pour in the buttermilk and orange juice and mix with a fork until JUST combined. It will be very sticky
  • Drop heaping 1/4 c scoops onto a cookie sheet lined with parchment paper or a silpat
  • Bake for ~15 minutes or until just starting to brown
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