Roasted Strawberry Greek Yogurt Scones
Ingredients
- 2.5 cups white whole meal flour
- 1/4 cup dark brown sugar packed
- 1 tablespoons baking powder
- 1/4 teaspoon sea salt flakes
- 6 tablespoons cold unsalted butter cut into small cubes
- 1 cup cooled roasted strawberries see below
- 2 large eggs
- 1/4 cup vanilla Greek yogurt with chia seeds
- 1 tablespoons lemon zest
- 1.5 teaspoon vanilla bean paste
- 1/4 cup sanding sugar
For roasted berries:
- 2 cups halved or quartered strawberries depending on size
- 1/4 cup dark brown sugar
- Fresh cracked black pepper
Instructions
For scones
- Preheat oven to 190c and line a baking tray with grease proof paper.
- In a large bowl add flour, dark brown sugar, baking powder and sea salt.
- Add cold butter to the flour mixture and using a pastry blender mix into the flour until the flour is crumbly with little pieces of butter still present in the dough.
- Add the roasted berries (try not to get too much of the juice into the mixture) to the flour mixture and lightly toss the berries in the mixture.
- In a small bowl whisk together eggs, Greek yogurt, lemon zest and vanilla bean paste.
- Add the liquid mixture into the flour mixture and carefully mix together, trying to not smash the berries too much. The mixture will be somewhat wet.
- Flour a large cutting board or your counter and turn out dough. Flour your hands and form the dough into a 6 inch disk and about 3/4 inch thick. Cut into 8 pieces and place onto prepared baking sheet. If the dough is too soft let it firm up in the freezer for about 15 minutes before baking.
- Brush the tops with milk and sprinkle with sanding sugar.
- Bake for about 25 minutes or until fully cooked.
For roasted berries:
- Preheat oven to 220c and line a rimmed baking tray with grease proof paper.
- Lay out the strawberries, sprinkle with dark brown sugar and a few cracks of fresh black pepper. Toss to combine. Roast for about 15-20 minutes or until the strawberries are slightly soft and their juices have released. Remove from the oven and let cool.
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