Strawberry, ginger, and poppy seed scones
The dough for these scones really doesn't get handled a lot before cutting and baking. No kneading involved here. These are incredibly easy and can be served just like they come out of the oven, or drizzled with a little powdered sugar icing or top with softened lemon butter. Best after they've cooled and set up for about an hour, eat within 24 hours of baking.
Servings: 12 -15
Ingredients
- 2 ¼ cups all-purpose flour plus more for the work surface
- ¼ cup sugar
- 2 teaspoons baking powder
- ¾ cup cold unsalted butter cut into 1/2-inch cubes
- 3 tablespoons poppy seeds
- Zest from one large lemon, about 2 teaspoons
- 1 cup sour cream full fat
- 4 ounces crystallized ginger chopped (about 3/4 cup) Note: I've used as little as 1/3 cup before
- 1 cup strawberries chopped into 1/2-inch pieces
- 1 egg beaten with a little milk or cream for brushing on top
- 1 tablespoon granulated sugar or honey
Instructions
- Line a large baking sheet with parchment paper.
- In the bowl of a large food processor, pulse together the flour, sugar, and baking powder. Add the cubes of cold butter and pulse until the butter is incorporated into pebble-size bits. You can also place the ingredients in a large bowl, and cut in the butter with a pastry cutter or fork.
- Dump the flour mixture into a large bowl. Add the poppy seeds and lemon zest, stirring briefly to combine.
- Add the sour cream, chopped ginger, and strawberries and mix quickly to combine. Don't over mix or knead the dough, but quickly toss the ingredients together. Allow the dough to rest for 5 minutes. This will create just enough extra moisture from the strawberries as the dough rests for a bit.
- On a lightly floured surface, turn dough out and pat into a square about 1 ½-inch thick. Let it rest for another 5 minutes. Pat the dough down again to form a circle and use a 2 ½-inch round pastry cutter or the rim of a glass about the same size. Cut out about 12 scones, or as many as your size cutter will cut out. You can gently push scraps together to make more (about 15 total scones). Place on the lined baking sheet, brush with the egg and cream mixture and sprinkle with the sugar (if using honey, add the honey to the egg mixture). Place in the fridge for 10 minutes to chill. Meanwhile, preheat your oven to 355F degrees (320F degrees for convection oven).
- Bake the scones for 18 to 23 minutes or until slightly golden. Once they are out of the oven, transfer to a wire rack to cool.
- Best eaten within 24 hours of baking.