Have you ever roasted strawberries before? Me neither! Until I decided to try my hand at it for these roasted strawberry scones. They are loaded with caramelized, roasted strawberries and mini chocolate chips! So yummy and perfect for summer.
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I love this time of year because it’s when all of the yummy berries come out! I’m partial to the strawberries and raspberries, but they’re all super delicious!
I thought it would be fun to make these little roasted strawberry scones in honor of the true kickoff to summer! I have never roasted strawberries before, but the process was very simple and made these scones extra special! For an extra yummy touch, I tossed in a few mini chocolate chips for good measure too. You didn’t think we were getting out of here without some chocolate, did you?!
How to Roast Strawberries
Roasting strawberries is really quite simple! I think I might start doing it all of the time. These little yummy berries are delicious in these roasted strawberry scones, but they’d be great on ice cream, oatmeal, yogurt… really, anything!
Here’s what you will need to roast strawberries:
- 2 tbsp. granulated sugar
- 1 cup of diced strawberries
And here’s how to make these easy roasted strawberries!
- Line a baking sheet with parchment paper and preheat the oven to 350 F.
- Chop the strawberries into small pieces and toss with sugar. Spread evenly over prepared pan.
- Bake for 25-30 minutes. Remove and let cool.
See? So simple!
Helpful Tools for Making Roasted Strawberry Scones
I always like to have a few helpful tools around when making scones. It makes mixing and shaping the scones so much easier in my opinion!
Pastry Cutter. Having a pastry cutter makes the mixing so much easier than using two forks! It helps you to get those small, itty bitty chunks of butter evenly disbursed throughout the dough, giving the scones a flaky and buttery texture. I like this one here!
Round Cookie Cutters. I like having these round cookie cutters in various sizes for biscuits, scones and cookies. You get the most perfectly shaped treats and can make a variety of sizes too!
I hope that you enjoy making these delicious little roasted strawberry scones! They have just the right amount of sweetness and a touch of chocolate, making them the perfect summertime treat to enjoy at any time of day!
If you’re interested in other breakfast recipes, check out these ones below!
- Dark Chocolate Mocha Muffins
- Vanilla Bean Scones with Cinnamon Sugar Filling
- Blueberry Sweet Rolls with Whipped Ricotta
- Lemon Raspberry Swirl Cake
And as always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Roasted Strawberry Chocolate Chip Scones
Ingredients
For the Roasted Strawberries
- 2 tbsp granulated sugar
- 1 cup diced, fresh strawberries
For the Roasted Strawberry Chocolate Chip Scones
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1½ tbsp baking powder
- 1½ tsp salt
- 1 cup cold, unsalted butter (cubed)
- 1 cup + 1 tbsp heavy whipping cream (divided)
- 3 large eggs (divided)
- 1 tbsp vanilla extract
- ½ cup mini chocolate chips
- 1 cup roasted strawberries
Instructions
For the Roasted Strawberries
- Line a baking sheet with parchment paper and preheat ovent o 350°F. Chop strawberries into small pieces and toss with sugar. Spread evenly over pan.
- Bake for 25-30 minutes and then allow to cool before adding to the scones.
For the Roasted Strawberry Chocolate Chip Scones
- Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, or a food processor, cut the cubed butter into the flour mixture until crumbly.
- In a small bowl, whisk together 1 cup of the heavy cream, 2 eggs and vanilla. Add the cream mixture to the flour mixture and stir with a fork until it begins to come together.
- Turn dough out onto a floured surface. Using well floured hands, knead the dough several times until it comes together.
- Roll dough into a 14×10 inch rectangle and spread half of the strawberries and chocolate chips onto one side of the dough. Fold the opposite side of the dough onto the strawberries like a book and roll to another 14×10 inch rectangle. Repeat with remaning strawberries and chocolate chips and roll the dough to ¾ inch thickness.
- Using a 2 inch round cookie cutter dipped in flour, cut dough, re-rolling scraps once. Place two inches apart on pans and freeze for 30 minutes.
- Preheat oven to 400°F. In a small bowl, whisk the remaining 1 tbsp of heavy cream and 1 egg together. Brush egg wash onto scones before baking. Sprinkle with turbinado sugar if desired for added texture.
- Bake scones for 15-20 minutes, or until golden brown. Let cool on pans for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!
Notes
- Scones can be stored at room temperature in an airtight container for 1-2 days
