Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Hull and slice the
Fresh Strawberries (150 g)
and toss them in
Granulated Sugar (10 g)
, and
Vanilla Extract (2 mL)
. Lay on a baking sheet and roast 25 minutes.
Step 3
Spoon out two tablespoons of syrup and set aside. If desired, set aside a spoonful of the strawberries for garnish.
Step 4
Increase the oven to 400 degrees F (200 degrees C).
Step 5
Sift together the
All-Purpose Flour (250 g)
,
Baking Powder (10 g)
,
Salt (3 g)
, and
Granulated Sugar (25 g)
.
Step 6
Using a pastry cutter, two forks, or your hands, cut in the
Unsalted Butter (70 g)
until the butter is fully incorporated and resembles pea sized crumbs.
Step 7
Make a well in the center and pour in the
Heavy Cream (240 mL)
. Gently fold together just until batter forms. Treat these like biscuits, do not overwork the dough!
Step 8
Fold in the roasted strawberries and
Pistachios (30 g)
.
Step 9
For traditional triangle scones, lay the dough on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.
Step 10
For round scones, lay the dough onto a floured surface. Press into a square, then use a biscuit cutter to cut out your circles. You may reuse the scraps for more scones.
Step 11
Lay on an ungreased baking sheet and bake for 25-30 minutes or until golden brown, checking frequently.
Step 12
To make the glaze (optional), combine the
Powdered Confectioners Sugar (55 g)
,
Heavy Cream (60 mL)
, 2 tablespoons of the roasted strawberry syrup,
Vanilla Extract (5 mL)
, and a spoonful of chopped roasted strawberries. Adjust the consistency by adding more sugar or more cream.
Step 13
Top each scone with glaze and sprinkle with chopped pistachio. Enjoy!
