Scones with Roasted Strawberry Sauce

If in my last recipe we travelled to the United Kingdom, today we are still there. I couldn't resist presenting you with the recipe for Scones . Yes, you surely know them, they are those round rolls originating in Scotland, rolls that are usually served with the famous tea time .

Just thinking about it makes my mouth water! They are usually accompanied with clotted cream , butter and, of course, jam. They are served warm and split in half.

You can find scones in many different variations, that is, with wholemeal flour, with oats, with raisins, blueberries,... And although it is true that the accompaniments are what I told you before, today I have taken the plunge and since we are turning on the oven and it is the middle of strawberry season, we are going to accompany them with a roasted strawberry sauce , as if it were a light jam, which I can tell you you are going to love.

Le Creuset skillet , Pallarès carbon steel knife and Laura Ashley porcelain plate

Ingredients (For 8 units)

Scones:

• 250 g self-rising flour
• 55 g cold butter
• 2 tablespoons of sugar
• 120 ml milk
• 1 teaspoon baking powder
• 1 pinch of salt
• 1 yolk

Roasted Strawberry Sauce:

• 500 g strawberries cut in half lengthwise
• 4 tablespoons of sugar
• Zest of half a lemon
• 1 vanilla pod, split in half
• Seeds from the vanilla pod that we will have removed with the help of a knife
• 2 tablespoons of water

Elaboration

1. We begin by preparing the roasted strawberry sauce. To do this, preheat the oven to 180ºC.
2. In our Le Creuset skillet we place all the ingredients for the sauce, mix and bake for 20 minutes.
3. After this time, remove from the oven and set aside.
4. While we roast the strawberries we can prepare the scones.
5. To prepare the scones, place the flour, salt, sugar, yeast and butter in a food processor and mix for a few seconds until you get a sandy texture.
6. Next, place the mixture on a clean surface and add the milk, working until you get a uniform dough.
7. Using a rolling pin, roll out the dough. It is important to flour the surface until it reaches a thickness of approximately 2 cm.
8. Using a 4cm diameter cutter, in my case a smooth one, but you can use a curly edge if you prefer, cut the dough to make the scones. You can put the scraps of dough back together, stretch them out and make more scones.
9. We place them on our Emile Henry ceramic tray and paint them with the help of a brush using the egg yolk that we have previously beaten.
10. Bake for 15 minutes at 220ºC or until the dough has doubled in volume and turned golden.
11. Remove from the oven, let the scones cool on a rack and serve with clotted cream (or butter if you can get it, although I can tell you it's wonderful) and roasted strawberry sauce. Of course, don't forget to accompany them with a nice cup of tea!

Emile Henry baking and serving tray , Le Creuset wooden rolling pin , Laura Ashley porcelain plates and Pallarès carbon steel knife

As you can see, scones are very, very easy to prepare. If you want, you can add raisins, nuts, chocolate chips, etc. to the basic recipe. It is a recipe that is best eaten the same day and if you have any left over, you can freeze it.