Bursting with sweet strawberry flavor and the tang of goat cheese, these Roasted Strawberry and Goat Cheese Scones are not too sweet, with a savory kick that makes them absolutely delicious. They’re perfect for an afternoon sweet tooth, a post dinner treat, and they make a great choice when you’re considering a pastry for breakfast or brunch.
Strawberries are delicious. Especially when you get a perfect, naturally sweet carton. Roasting strawberries takes the flavor up an extra notch and makes them somehow even more delicious. Honestly, I could eat a pan of roasted strawberries by the spoonful. Tossed with a bit of honey and vanilla before going in the oven, roasting strawberries brings out the natural sweetness, pulls out the excess juice, and concentrates the flavor so that it really pops, making them the perfect addition to any baked good.
My sister and her kids went strawberry picking last week and ended up coming home with 10 pounds of berries (10 pounds!). After days of working her way through various strawberry based treats, she needed to unload them, and of course, I’m always willing to put some berries to good use! Plus, my youngest nephew told me that I couldn’t just eat them plain, I had to make something with them. I couldn’t think of anything better than these Roasted Strawberry and Goat Cheese Scones (except maybe this Roasted Strawberry and Basil Pie).
Mix in the berries and goat cheese with gentle hands. Even with draining the excess liquid from the berries, these scones still get a bit sticky which is why they have a bit more chilling time that some of my other scone recipes.
The dough gets a chance to firm up a bit before cutting them, and as always, it’s best to bake scones after they’ve had time to chill and freeze a little. The butter hardens so that when they bake, you get a flakier scone rather than butter that melts out. Trust me, these scones are worth the wait!
| Prep Time | 15 minutes |
| Cook Time | 55-60 minutes |
| Passive Time | 90-120 minutes |
| Servings |
scones
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- 400 grams strawberries chopped into about 2 cm chunks
- 2 Tbsp honey
- 1 tsp vanilla extract
- 370 grams all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/4 tsp ground black pepper
- 113 grams salted butter cold and cubed
- 225 mL buttermilk
- 2 Tbsp honey
- 1 tsp vanilla extract
- 150 grams roasted strawberries
- 50 grams goat cheese
- 1 Tbsp milk
- 1-2 Tbsp raw or light brown sugar
Ingredients
Roasted Strawberries
Roasted Strawberries and Goat Cheese Scones
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- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash and pat dry the strawberries and cut into small 2-3 cm chunks. Place the strawberries on the prepared baking sheet. Drizzle over 2 Tbsp of honey and the vanilla. Give the berries a stir to coat completely in the honey and vanilla. Spread the berries out on the pan and bake on the center rack for 20-25 minutes, giving the berries a stir about halfway through.
- Remove the berries from the oven and let cool for about 5-10 minutes. Using a spoon, transfer to a bowl, draining any excess liquid, and put in the fridge to cool down completely. You should be left with about 150-175 grams of strawberries.
- In a large bowl, whisk together the flour, baking powder, salt, cardamom, and black pepper. Add the cold and cubed butter to the bowl, and using either your finger tips to rub the butter into the dry ingredients or a pastry cutter, rub in the butter until you have mostly small, pea-sized pieces of butter with a few larger pieces remaining.
- In a large measuring cup, whisk together the buttermilk, honey, and vanilla. Create a small hole in the center of the dry ingredients and pour in the wet ingredients. Using a wooden spoon or a rubber spatula, fold until the dough begins to come together. You should have a shaggy dough. Toss in the cooled roasted strawberries and the goat cheese. Use your hands to roll the dough into a ball. It'll be a bit soft and sticky.
- Flatten the dough into a disc about 1" high and 7" across and wrap in plastic wrap. Let chill for 30-60 minutes until the dough firms up a bit.
- Line a large baking sheet with parchment paper. Remove the chilled dough from the fridge and cut into 8 triangles. Place on the lined baking sheet and chill in the freezer for 60-90 minutes, until the sones are firm and frozen.
- Preheat the oven to 400°F. Brush each scone with milk and sprinkle with raw or light brown sugar. Bake on the center rack for 5 minutes. Lower the oven temperature to 350°F and continue to bake for 16-20 minutes, until the bottom and edges begin to turn a golden brown and the top of the scone has firmed up. Remove from the oven and let cool 5-10 minutes on the pan before transferring to a cooling rack.