Roasted Strawberry Greek Yogurt Scones

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Roasted Strawberry Greek Yogurt Scones
Course Dessert
Servings
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
Course Dessert
Servings
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
  1. Preheat oven to 190c and line a baking tray with grease proof paper.
  2. In a large bowl add flour, dark brown sugar, baking powder and sea salt.
  3. 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.
  4. 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.
  5. In a small bowl whisk together eggs, Greek yogurt, lemon zest and vanilla bean paste.
  6. 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.
  7. 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.
  8. Brush the tops with milk and sprinkle with sanding sugar.
  9. Bake for about 25 minutes or until fully cooked.
For roasted berries:
  1. Preheat oven to 220c and line a rimmed baking tray with grease proof paper.
  2. 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.

Written by mattsadmin