Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.

@nellyscupcakes

Roasted Strawberry Scones

Oh Pinterest, you do know how to tempt me and spark my imagination! Pinterest is an interesting place for picking up on food trends and I started seeing a lot of roasted strawberry recipes popping up on blogs a few months back. It may have been the early season strawberries or a collective yearning for summer but ever since I clapped eyes on roasted strawberry related pins, I knew I had to give it a go.

I am a lover of strawberries in general, there is nothing quite as lovely as nice bowl of fresh, vibrant strawberries sprinkled with sugar, or covered in fresh cream or yoghurt. However, roasting them is not something I had ever really considered before seeing the idea on pinterest.

I mixed them in a bowl with sugar and a splash of honey and spread them over a lined baking sheet. I baked at 160C for around 35-45 minutes, until the strawberries had softened and turned into lovely little blobs of intense strawberry flavour perfection.

I really didnt have a recipe in mind when roasting the strawberries, I just wanted to try them out and taste them. When they were ready though I just knew I wanted to taste them in scone form. My original idea was to just make some beautiful plain scones and use the roasted strawberries as jam, but of course, me being me, I had to go and get all experimental.

They are by no means perfect, the wet strawberries made the scone dough quite heavy, which turned them into more of a rock bun than a scone. But biting into that buttery scone and getting a zing of strawberry was mind-blowing.

I'm definitely going to keep experimenting with the recipe, see if I can get it a bit lighter in texture but if you fancy giving them a go in the mean time...

print recipe
Roasted Strawberry Scones
Ingredients
  • 220g Self Raising Flour
  • 55g Butter (cubed)
  • 25g Caster Sugar
  • 150ml Milk
  • Pinch of Salt
Instructions
Rub the butter into the flour (I use my Kitchenaid to do this but it is easily done by hand) until you can still see small lumps of butter. Add the sugar and combine.Gradually add the milk to form a dough.I added the strawberries at this stage and continued mixing slightly in the Kitchenaid. In hindsight I think it might of been better to incorporate them by hand while rolling. I decided due to the wetness of the dough to just shaped rough balls with my hands rather than cutting the rounds out. You can do either, both work well. Bake at 180C for 15-22 minutes until golden. Check the bottom of the scones to ensure they are cooked through.

If you don't fancy the scones I would totally reccomend roasting some strawberries, spread them on toast, sandwich them in cake, pour directly into your face... However you fancy them, do it!

On a slight sidenote, what do you think of my little foray into a food styling? I'm a bit of a novice when it comes to photography, my kitchen is made up mostly of crockery leftover from my student days, I own about 6 teatowels that I bought from Wilkinsons and my dining table is a fold out one from Ikea that lives under the stairs.

Despite the effort and hassle I definitely enjoyed trying to make a bit more of my photos, felt like a proper food blogger for the day! (Lets not mention the total mess I made in the process OK?)

Now, on the subject of strawberries, who is watching Wimbledon? Is it Murray's year? *C'mon Tim*