Roasted Strawberry Scones
Makes 13
Strawberries roasted in sugar and vanilla bean paste impart a magnificently rich flavor to these sweet scones without discoloring the dough.
3 cups all-purpose flour
¼ cup plus 1 tablespoon granulated sugar, divided
4 teaspoons baking powder
½ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
1 cup cold heavy whipping cream
⅓ cup Roasted Strawberries (recipe follows)
1 teaspoon fresh lemon zest
1 large egg, lightly beaten
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Using a fork, stir in cold cream, strawberries, and lemon zest until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter dipped in flour, cut 13 scones from dough without twisting cutter, rerolling once. Place scones 2 inches apart on prepared baking sheet.
• Brush tops of scones with egg and sprinkle with remaining 1 tablespoon sugar.
• Bake until scones are golden brown, 16 to 20 minutes. Let
