Scones with roasted strawberry sauce

If in my last recipe we traveled to the United Kingdom, today we stay over there. I couldn't resist presenting the recipe for Scones. Yes, I'm sure you know them, those round rolls originating from Scotland, rolls usually served with the famous tea time.

I just think about it and my mouth waters! They're normally served with clotted cream -coagulated cream with a very smooth, creamy texture-, with butter and, of course, jam; they're served warm and split in half.

You can find scones in many variations, that is, with whole wheat flour, with oats, with raisins, cranberries,... And although the accompaniments are the ones I mentioned before, today I've gone all out and since we're turning on the oven and it's peak strawberry season we're going to serve them with a roasted strawberry sauce, like a light jam, which I tell you you're going to love.

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

Ingredients (For 8 pieces)

Scones:

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

Roasted strawberry sauce:

• 500 g strawberries halved lengthwise
• 4 tablespoons 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 water

Preparation

1. We begin by preparing the roasted strawberry sauce. For this preheat the oven to 180ºC.
2. In our skillet by Le Creuset 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 the strawberries are roasting we can prepare the scones.
5. To make the scones in a food processor place the flour, salt, sugar, baking powder and butter, process for a few seconds until you get a sandy texture.
6. Next place the mixture on a clean surface and add the milk, work until you obtain a uniform dough.
7. With the help of a rolling pin roll out the dough. It's important to have the surface floured, until you reach a thickness of about 2 cm.
8. With the help of a cutter about 4 cm in diameter, in my case plain, but you can use a fluted one if you prefer, cut the dough to make the scones. The scraps of dough can be rejoined, rolled out and cut to make more scones.
9. Place them on our Emile Henry ceramic baking tray and brush them with the help of a pastry brush with the yolk that we will have beaten beforehand.
10. Bake for 15 minutes at 220ºC or until the dough has doubled in size and turned golden.
11. Remove from the oven, let the scones cool on a wire rack and serve accompanied by clotted cream -or butter if you don't have it, though if you can get it it's wonderful- and the roasted strawberry sauce. Of course, don't forget to serve them with a good 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. To the basic recipe you can add raisins, some nuts, chocolate chips,... whatever you like most. It's a recipe best enjoyed the same day and if you have any left you can freeze them.