Tender, light and not-too-sweet, these scones are filled with jammy bites of roasted strawberries and floral hints from the chamomile infused sugar. You could fill these scones with whatever fruit you have on hand- fresh, frozen or roasted. Play around with spices, florals and herbaceous notes. Chamomile, lavender, lemon verbena, seeds from a vanilla bean or grated tonka. In the cooler months cinnamon or toasted nuts for some added warmness.
Notes:
To make these without sourdough: increase the flour to 3 cups (375g) and the sour cream to 1 cup (240g).
The sour cream can be swapped out for creme fraiche, greek yogurt, heavy cream or buttermilk.
I dried my own chamomile flowers this summer. You can buy them at Mountain Rose Herbs.
Feel free to play around with other flowers or herbs. 1/2 tablespoons of dried lavender would be lovely. You can also throw in a handful of fresh lemon verbena while roasting the strawberries. Or rub the seeds of a vanilla bean into the sugar.
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Roasted Strawberry and Chamomile Sourdough Scones
Description
inspired by Liz Ho
Ingredients
2 cups of strawberries, hulled and sliced
1/2 cup (100g) granulated sugar
1 tablespoon dried chamomile flowers
2 1/2 cups (315 grams) all purpose flour
1 tablespoon baking powder
½ tsp salt
1/2 cup (120g) sourdough discard, cold from the fridge
10 tablespoons (150 grams) unsalted butter
3/4 cup (180g) sour cream, creme fraiche or heavy cream
Instructions
- Preheat the oven to 375.
- Combine the sugar and chamomile in a food processor and blend until combined.
- In a small baking dish or parchment lined baking sheet, toss together the strawberries and 2 tablespoons of the chamomile sugar. Bake for 35-40 minutes, stirring every 15 minutes, until collapsed and jammy. Set aside to cool completely.
- Grate the butter with a cheese grater and place into the freezer.
- In a large bowl, whisk together the flour, baking powder, salt and remaining sugar.
- Add the butter and work it into the dough with your fingertips.
- If using sourdough, combine the discard and sour cream and mix into the flour/butter mix until combined. Fold in the strawberries.
- Tip the dough onto a floured work surface. Pat it into a rough rectangle, about 1-1.5 inch thick, then slice into 4 equal quadrants. Stack all 4 on top of each other and pat or roll the dough back into a rectangle, 1-1.5 inches thick (roughly a 6 x 7 inches). Cut into 9 scones. Place them on a parchment lined baking sheet and freeze until firm (at least 20 minutes or overnight). – This is a tip from Liz Ho and stacking the layers high resulted in the flakiest scones!
- Preheat the oven to 400. Place the scones on a parchment lined baking sheet and brush the top with heavy cream and sprinkle with sugar. Bake for 22-25 minutes.
Notes
To make these without sourdough: increase the flour to 3 cups (375g) and the sour cream to 1 cup (240g)
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