Scones with roasted strawberries

Time 1 hour
Yields Makes about 8 scones, depending on size
Scones with roasted strawberries
(Rick Loomis / Los Angeles Times)

Roasted strawberries


Heat the oven to 375 degrees. Trim the green leaves from the strawberries and place upside-down on a parchment- or foil-lined cookie sheet. Roast until softened and fragrant, 10 to 20 minutes. Set the sheet aside until the strawberries are cooled. Mash 1/3 of the berries to serve inside the scones, reserving the rest for the plate.



Heat the oven to 375 degrees. In a large bowl, mix together the flour, baking powder, salt, sugar and cheese.


Rub the butter into the flour mixture just until each piece is reduced to about the size of your fingernail. Stir in the buttermilk and heavy cream just until the liquid is absorbed by all of the flour. Dump the dough onto a parchment-lined baking sheet and, using a flat, open hand, pat the dough to a uniform thickness of approximately 1/2 inch. Freeze for 30 minutes.


Using a biscuit or similar round cutter, punch out the scones, spacing them at least 2 inches apart on a parchment-lined cookie sheet. Brush with milk and sprinkle over the coarse sugar. Bake until puffed and a rich golden brown, 10 to 20 minutes, depending on the size. Cool slightly before removing and serving.



Split scones. Layer with roasted strawberries. Place top of scone on strawberries. Top with a dollop of ricotta and a roasted strawberry.

Adapted from the Gourmandise School of Sweets and Savories in Santa Monica.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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