Roasted Strawberry Scones

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   1. Preheat oven to 400 F.

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   2. In a medium sized bowl, toss the strawberries with the canola oil and honey. Spread in a single layer onto a parchment covered, rimmed sheet pan. Roast for 25 minutes.

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   3. Use a slotted spoon to transfer the roasted strawberries to a strainer that has been placed over a bowl. Allow the strawberries to cool completely, while some of the juices drain. Discard the juices or use them for another purpose.

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   4. Combine the dry ingredients; the flour, granulated sugar, baking powder and salt together in a large bowl.

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   5. Use a pastry blender/cutter or two knives to cut the butter into the flour mixture; until the butter is the size of small peas.

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   6. In a small bowl whisk together the wet ingredients; the half-and-half, egg and vanilla extract.

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   7. Make a well in the center of the dry ingredients and add the wet ingredients into the well. Barely stir the ingredients together. There will still be quite a lot of flour that has not been worked in.

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   8. Add the strawberries to the mixture and gently stir those in so that they are evenly distributed. The dough will still be sticky but do not over work it; clumps of butter should still be visible.

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   9. Dump the dough out onto a cold surface (a marble or granite counter top is great, not wood though) that has a generous amount of flour on it. Add a little more flour onto the top of the dough to keep your hands from sticking and gently knead the dough about 10 or 12 times just to smooth the dough a little. Add more flour to keep your hands from sticking if needed.

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    10. Use your hands to mold and pat the dough into about a 9-inch circle that's about 1 inch thick. Cut the circle into 8 equally sized triangles.

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    11. Brush any excess flour from the scones and place them onto a sheet pan that has been lined with parchment paper.

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    12. Use a brush to brush the heavy cream over the entire top of the scones, and sprinkle the demerara sugar over the top.

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    13. Bake for 15 to 18 minutes or until the tops are golden brown.

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    14. Remove baked scones to a wire rack to cool.

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    15. Scones are best if eaten the same day.

* Per serving · 4 servings · Values may vary.