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Strawberry, Ginger, and Poppy Seed Scones
These Strawberry, Ginger, and Poppy Seed Scones are perfect for any spring or summer weekend brunch. They're best on the day they're baked.
👥 10 Servings👤 Claire Ptak📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●food processor
- ●oven
📝 Preparation Steps
1
Line a large baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, sugar, baking powder, seeds, and lemon zest.
3
Add the cubes of butter and mix together with a pastry cutter or the back of a fork. Work quickly to keep your ingredients as cold as possible. You can of course do this in a food processor or stand mixer, using the paddle attachment.
4
Now add the crème fraîche or sour cream, chopped ginger, and berries and mix quickly to combine. Do not overmix or knead the scone dough, but quickly toss the ingredients together. Allow the dough to rest for ⏱️ 5 minutes.
5
On a lightly floured surface, turn the dough out and pat it into a square about 1½ inches thick. Let it rest for ⏱️ 5 minutes. Pat the dough down again to form a circle and use a 2½ inches pastry cutter or the rim of a glass to make 8 scones. Place on the lined baking sheet, brush with the egg and cream mixture and sprinkle with the demerara sugar. Place in the fridge for ⏱️ 10 minutes to chill. Meanwhile, preheat your oven to 355°F (320°F convection).
6
When ready, bake the scones for 15 to ⏱️ 20 minutes until slightly golden. Once they are out of the oven, transfer to a wire rack to cool. These scones are best eaten on the day you bake them.
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