Roasted Strawberry Buttermilk Scones with Strawberry Jam Glaze
The tenderness of buttermilk and the intensity of roasted berries come together in Roasted Strawberry Buttermilk Scones. The gooey jam glaze make these delightful for breakfast or afternoon tea.
Equipment
- Food Processor
- Mixing Bowl
- Baking pan
- Parchment paper
- Dough scoop
- Whisk
Ingredients
- 2-¾ cups all purpose flour
- ⅓ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 stick butter, COLD ½ cup, 4 ounces, frozen is preferred
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk approximately
- 2 cups chopped strawberries about ½" pieces
Strawberry Jam Glaze
- 2 cups powdered sugar
- ¼ cup strawberry jam
- lemon juice to thin glaze if needed
Instructions
- Roast the chopped strawberries in a 350° oven for about 20 minutes. Let cool while you make the scones.
- Put flour, sugar, baking powder and salt in the bowl of the food processor and whirl to blend.
- Cut the butter into 12 or so pieces, then add to the food processor. Pulse 10-12 times to cut in the butter.
- Pour mixture into a largish mixing bowl. If there are any large chunks of butter just smoosh them into the flour with your fingers.
- Crack the eggs into a 2-cup glass measuring cup. Add vanilla extract, then add buttermilk until the mixture reaches the 1-¼ cups mark. (This will be about ¾ cup.) Whisk together well.
- Add the egg mixture to the bowl of dry ingredients and fold in gently with a rubber spatula to combine. Gently fold in the cooled strawberries. If you see a lot of flour in the bottom of the bowl after you’ve stirred a few times you can add a little more milk to make a dough that’s moist but not wet.
- Chill the dough for about 30 minutes if you have the time. This step is optional but will greatly improve your scones!
- Preheat oven to 375°
- Scoop dough onto a parchment lined cooky sheet. This recipe makes about 12 scones using a 2 ounce scoop. If you don’t have a scoop use a spoon to plop the dough onto the tray.
- Bake for 25-30 minutes until nicely browned.
- Let scones cool for a few minutes while you make Strawberry Jam Glaze.
- Spoon glaze over the scones and serve!
Strawberry Jam Glaze
- Heat strawberry jam to melt, then whisk into powdered sugar to form a spoonable glaze. Thin with lemon juice if desired.
Notes
To Store
Store for several days in an airtight container at room temperature. Scones also freeze well (preferably without the glaze). Reheat briefly in microwave or for a few minutes in a toaster oven. NOTE: The Glaze will probably melt and run off when you reheat.For scone success:
- Use cold butter. Cold butter doesn’t get incorporated into the dough but rather stays in little pieces. When baked, the water in those little pieces releases steam, creating flaky layers and a crisp product.
- Mix gently. When you stir or mix a dough made with wheat flour, gluten develops. In bread this a wonderful thing, but in scones, not so much. For a tender scone, mix very gently and only as much as needed to bring the wet and dry ingredients together into a shaggy dough.
- Chill before baking. Just a short time in the fridge will chill the butter and keep the scones from excess spreading in the oven.
- Don’t over-bake. Baked goods continue to cook even when pulled from the oven, so take them out when they’re lightly browned around the edges and just firm to the touch.