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Roasted Strawberry Greek Yogurt Scones

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Course Dessert
Cuisine Modern Australian
Servings 8 scones

Ingredients
  

  • 2.5 cups white whole meal flour
  • 1/4 cup dark brown sugar packed
  • 1 tablespoons baking powder
  • 1/4 teaspoon sea salt flakes
  • 6 tablespoons cold unsalted butter cut into small cubes
  • 1 cup cooled roasted strawberries see below
  • 2 large eggs
  • 1/4 cup vanilla Greek yogurt with chia seeds
  • 1 tablespoons lemon zest
  • 1.5 teaspoon vanilla bean paste
  • 1/4 cup sanding sugar

For roasted berries:

  • 2 cups halved or quartered strawberries depending on size
  • 1/4 cup dark brown sugar
  • Fresh cracked black pepper

Instructions
 

For scones

  • Preheat oven to 190c and line a baking tray with grease proof paper.
  • In a large bowl add flour, dark brown sugar, baking powder and sea salt.
  • Add cold butter to the flour mixture and using a pastry blender mix into the flour until the flour is crumbly with little pieces of butter still present in the dough.
  • Add the roasted berries (try not to get too much of the juice into the mixture) to the flour mixture and lightly toss the berries in the mixture.
  • In a small bowl whisk together eggs, Greek yogurt, lemon zest and vanilla bean paste.
  • Add the liquid mixture into the flour mixture and carefully mix together, trying to not smash the berries too much. The mixture will be somewhat wet.
  • Flour a large cutting board or your counter and turn out dough. Flour your hands and form the dough into a 6 inch disk and about 3/4 inch thick. Cut into 8 pieces and place onto prepared baking sheet. If the dough is too soft let it firm up in the freezer for about 15 minutes before baking.
  • Brush the tops with milk and sprinkle with sanding sugar.
  • Bake for about 25 minutes or until fully cooked.

For roasted berries:

  • Preheat oven to 220c and line a rimmed baking tray with grease proof paper.
  • Lay out the strawberries, sprinkle with dark brown sugar and a few cracks of fresh black pepper. Toss to combine. Roast for about 15-20 minutes or until the strawberries are slightly soft and their juices have released. Remove from the oven and let cool.