In the peak of spring, our little strawberry patch is bursting with berries and it always brings back memories of our first dog, Dante. He would rush out every morning to eat the first ripened berries of the day, and the only way we could beat him to any strawberries was to wake up really early ourselves. We’re not quite that ambitious, so instead, we enjoyed our sleep and loved knowing that he was able to enjoy his morning treats.

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Ingredients

  • ½ pound (225g) strawberries, hulled and cut into halves and quarters
  • 1 tablespoon brown sugar
  • ¼ teaspoon freshly cracked black pepper
  • 2 ½ cups (310g) flour
  • ½ cup (100g) sugar
  • 1 tablespoon baking powder
  • Finely grated zest of 1 medium lemon
  • ½ teaspoon kosher or sea salt
  • 6 tablespoons (¾ stick / 90g) cold unsalted butter, cut into ½-inch (12-mm) pieces
  • 1 egg
  • 1 egg yolk
  • ¾ cup (180ml) heavy cream
  • Preserves, for serving

Method

Directions

  1. Preheat the oven to 375°F (190°C). Line three sheet pans with parchment paper.
  2. In a bowl, combine the strawberries, brown sugar, and pepper and toss to coat. Spread the mixture out over one of the lined sheet pans.
  3. Roast for 30 minutes. Remove from the oven and set aside to cool. Keep the oven on.
  4. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt for at least 20 seconds. Using your fingertips, pinch the butter into the flour mixture until most of the big chunks are broken down.
  5. In a separate bowl, whisk together the egg, egg yolk, and cream. Make a well in the middle of the flour, and pour the cream mixture into the well. Incorporate the cream into the flour by stirring from the inside of the well and slowly working outward until the flour is just combined (do not overmix).
  6. Gently form the batter into disks 2 ½ inches (6cm) in diameter and 1 inch (2.5cm) high. With your fingertips, make four or five indentations on the top of each scone and place a roasted strawberry in each. Place the scones about 1 inch (2.5cm) apart on the two remaining lined sheet pans. Bake for 20 to 25 minutes, or until light golden.
  7. Serve with preserves.

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