- for the roasted strawberries:
- 1.2 kg strawberries, washed and halved
- 645 g sugar
- 1 lemon, juiced
- 1 t vanilla paste
- for the scones:
- 560 g flour
- 2 T baking powder
- 1 t salt
- 250 g butter, softened
- 3 free-range eggs
- 1 cup buttermilk
- 2 cups Woolworths double-cream coconut yoghurt
- 1 cup cream, whipped
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1. To make the roasted strawberries, place the strawberries, sugar and lemon juice into a bowl and toss, cover and chill for 1 hour.
2. Preheat the oven to 180°C. Transfer the strawberries to a large roasting tray and roast for 1 hour uncovered, stirring occasionally, until jammy.
3. Remove the strawberries from the oven and stir in the vanilla paste, set aside
4. To make the scones, preheat the oven to 200°C. Sift the flour, baking powder and salt into a mixing bowl. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Do not let the butter become warm or you will end up with hard, flat scones.
5. Beat together the eggs and buttermilk. Add to the flour mixture and, using a butter knife, gently cut in the liquid to form a soft dough. Place the dough on a lightly floured surface and gently pat out to a thickness of 2 cm. Cut out rounds using a cookie cutter. Place the scones on a greased baking tray and bake for 10–15 minutes, or until puffed up and golden.
6. To assemble, place half the strawberries into a trifle bowl, then arrange a layer of scones on top. Spoon over the yoghurt, then top with the remaining strawberries. Layer with the remaining scones and top with the whipped cream.
Cook's note: If you have any leftover roasted strawberries, pour into sterilised jars and seal well. Keep in the fridge for a week and use for toast and other cakes.