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.
Prep Time30 mins
Cook Time23 mins
Total Time53 mins
Servings: 12 -15
- 2 1/4 cups all-purpose flour plus more for the work surface
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3 tablespoons poppy seeds
- Zest from one large lemon, about 1+ teaspoon
- 3/4 cup cold unsalted butter cut into 1/2-inch cubes
- 1 cup sour cream full fat
- 5 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
- Note: You want the butter to be very cold so maybe cube it first thing and place back in fridge while preparing everything else.
Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, seeds, and lemon zest.
Add the cubes of butter and mix together with a pastry cutter or the back of a fork. For best results however, I prefer to mix in a food processor and pulse until butter is incorporated into pebble-size bits. The food processor method works super quick and you really want to work quickly so the butter doesn't soften too much.
Add the sour cream, chopped ginger, and strawberries and mix quickly to combine. Do not overmix or knead the scone dough, but quickly toss the ingredients together. All the dough to rest for 5 minutes.
On a lightly floured surface, turn the dough out and pat it into a square about 1 1/2inch thick. Let it rest for 5 minutes. Pat the dough down again to form a circle and use a 2 1/2-inch round pastry cutter or the rim of a glass about the same size (I use my 2 1/4-inch biscuit cutter). 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.