Scones with Baked Strawberries



Roasted strawberries, like all things roasted, take on a deeper, caramelized flavor, especially when they are first sprinkled with brown sugar, as in this recipe. You'll want to serve the sauce not just with these scones but as a topping for ice cream or a filling for updated strawberry shortcakes, among other delicious uses. The scones, of course, are also worth making, and here they are shaped into triangles for a refreshing change of pace.


  • 200 grams strawberries (rinsed and quartered)
  • 1 tablespoon brown sugar
  • 275 grams flour
  • 70 grams sugar
  • 1 teaspoon baking powder
  • 1/2 lemon
  • 1/2 teaspoon salt
  • 50 grams butter (cubed)
  • 1 egg
  • 1 egg yolk
  • 1/2 cup milk


  1. Combine the strawberries with the brown sugar and place on a baking sheet lined with parchment paper.
  2. Bake in a preheated oven at 350°F for 30 minutes. Cool.
  3. In a bowl, place the flour, sugar, baking powder, salt and lemon zest and mix well.
  4. Add the butter cubes at room temperature and using fingertips, incorporate into the flour mixture.
  5. Add the egg, egg yolk and milk. Mix to combine, taking care not to over work the dough.
  6. Place the dough onto a floured surface.
  7. Shape into a ball and flatten into a 3cm high disk.
  8. With a knife, cut the disk into 8 wedges.
  9. With a finger, make cavities in each scone and place roasted strawberry pieces into each.
  10. Place the scones on a baking sheet lined with parchment paper.
  11. Bake in a preheated oven at 350°F for 20 minutes or until golden.
  12. Serve warm with jams and butter.
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