Roasted Strawberry and Goat Cheese Scones
Not too sweet, these Strawberry and Goat Cheese scones are bursting with the natural sweetness of strawberries. The goat cheese adds a tart savory hint to every bite. Yields: 8 scones
Servings Prep Time
8scones 15minutes
Cook Time Passive Time
55-60minutes 90-120minutes
Servings Prep Time
8scones 15minutes
Cook Time Passive Time
55-60minutes 90-120minutes
Ingredients
Roasted Strawberries
Roasted Strawberries and Goat Cheese Scones
Instructions
Roasted Strawberries
  1. 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.
  2. 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.
Roasted Strawberry and Goat Cheese Scones
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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