Roasted Strawberry Scones
Makes 4 scones
Adapted from the Auld Family Archives
1 1/4 cup flour
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon of baking soda
2 tablespoons brown sugar
1/3 cup cold butter, grated or cut into small pieces
1/2 cup roasted strawberries
1/3 cup buttermilk
Preheat your oven to 400 and line a baking sheet with parchment.
Combine all the dry ingredients in a medium bowl and whisk to combine. Working quickly, cut the butter to the flour. You want some butter chunks to remain. That is what is going to make them taste good.
Toss in the strawberries, coat them evenly with the flour mixture, and make a well in the center. Measure out your buttermilk and crack an egg into the cup. Slightly break up the yolk with a fork and pour it into the well. Gently fold until the dough comes together. Turn it out on to a floured surface and carefully knead it into a round. You can cut it into quarters (like my family) or use a biscuit cutter to stamp out rounds. Brush with buttermilk and sprinkle with coarse sugar.
Bake for 15 minutes. Serve warm with a dollop of greek yogurt. Jam and butter never hurt either.
Makes 1 cup
1 pint strawberries, hulled and cut into quarters or eighths
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
pinch of salt
Preheat the oven to 300 and line a baking sheet with parchment paper. Mix all the ingredients in a medium bowl, and spread the strawberries in a single layer on the sheet. Roast for 60-65 minutes, stirring every 20 minutes, until the strawberries are soft and the juices have thickened. Cool completely.