Roasted Strawberries and Cream Scones
For these, start with sweet strawberries, red through the middle – roast them first to bring out that syrupy, jammy flavor, and then add them to a light scone dough flavored with vanilla, coconut cream and toasted coconut flakes. Serve them shortcake-style topped with fresh strawberries and drizzled with lightly sweetened coconut milk. Make sure you have extra strawberries for dipping in the coconut milk, too.
ROASTED STRAWBERRIES AND CREAM SCONES
INGREDIENTS
- 8 oz strawberries (or a generous 1 cup chopped) + more to top
- 1/4 cup shredded coconut, chopped small
- 3/4 cup canned coconut milk
- 1 teaspoon vanilla
- 1 tablespoon flaxseed meal
- 2 cups + 2 tablespoons flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon sea salt or 3/4 teaspoon table salt
- 1/2 cup (+1 tablespoon for the top) nonhydrogenated baking margarine, like Earth Balance Buttery Sticks, frozen if possible
- 1 tablespoon coarse-grained sugar, like demerara
COCONUT CREAM
- Remaining can of coconut milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar (or to taste)
INSTRUCTIONS
- Preheat the oven to 350°F. Cut up strawberries into large dice and arrange on a parchment-lined cookie sheet. When the oven is hot, roast them for 10 minutes. Keep the cookie sheet; you will use it again.
- In a heavy pan on the stovetop, toast the coconut over medium heat, stirring often, until golden.
- In a bowl, vigorously mix together the coconut milk, vanilla extract, and flaxseed meal. Set aside to thicken.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut. If the butter is frozen, cut into pea-sized dice and mix into the flour. Otherwise, cut in the butter using a pastry cutter or two knives until pea-sized. Refrigerate to keep the butter from melting until you are ready to shape the scones.
- Add the liquid ingredients to the dry and stir until just combined. Dump this onto a well-floured surface and use your hands to shape into a flat disk 10-12 inches across.
- Melt the remaining tablespoon of margarine on the stovetop and brush onto the top of the disk. Sprinkle on the coarse-grained sugar. Cut the disk into 8 equal triangles and use a spatula to transfer to the parchment-lined cookie sheet.
- Bake on the middle rack for 24-27 minutes, rotating halfway through, or until golden brown on the bottom edges.
FOR THE COCONUT CREAM
- Mix together the coconut milk, vanilla extract, and sugar until sugar is dissolved.
- Serve scones warm with coconut cream and extra sliced strawberries.
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