Roasted Strawberry Chocolate Chip Scones
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.
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 14x10 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 14x10 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
Helpful Tools