Step-by-step photo guide is below, followed by the recipe.
Dry ingredients are mixed together.
Cold chunks of butter are added.
Butter is mixed in by hand until it’s the size of peas.
Sour cream, berries, and crystallized ginger are added.
The mixture is combined until the majority of the ingredients are wet.
After the dough rests for 5 minutes, turn it out onto a floured surface and pat into a square.
Let it rest for another 5 minutes, then pat it into a circle, flattening it a little bit more, but not by much. Cut out your scones.
Place on a parchment-lined baking sheet, brush with your egg wash, and sprinkle with sugar.
Bake until golden brown.
Strawberry, ginger, and poppy seed scones
Adapted from The Violet Bakery Cookbook
My notes are in italics throughout.
Makes 8 to 10 large scones
320g (2 1/4 cups) all-purpose flour, plus more for the work surface
50g (1/4 cup) sugar
2 teaspoons baking powder
1 teaspoon kosher salt
40g (4 tablespoons) poppy seeds
1 teaspoon lemon zest
170g (3/4 cup) cold unsalted butter, cut into 1-cm (1/2-inch) cubes
250g (1 cup) creme fraiche or sour cream (I used sour cream)
150g (5 ounces) crystallized ginger, chopped
150g (1 cup) strawberries, chopped
1 egg beaten with a little milk or cream, for brushing on top (if you don’t have milk or cream, a splash of water is fine)
1 tablespoon demerara sugar (if you don’t have this, granulated sugar is fine)
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, seeds, and lemon zest.
- Add the cubes of butter and mix together with a pastry cutter or the back of a fork (I just used my hands until the butter was the size of peas and oat flakes). 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.
- Now add the creme fraiche or sour cream, chopped ginger, and berries and mix quickly to combine (again, I just used my hands). Do not overmix or knead the scone dough, but quickly toss the ingredients together. Allow the dough to rest for 5 minutes.
- On a lightly floured surface, turn the dough out and pat it into a square about 3.5 to 4cm (1 1/2 inches) thick (my dough was still a little crumbly, so I had to press it and fold it before it came together). Let it rest for 5 minutes. Pat the dough down again to form a circle, and use a 6 to 7 cm (2 1/2 inches) pastry cutter or the rim of a glass to make 8 scones. Place on a 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 180 degrees C/355 degrees F.
- When ready, bake the scones for 15 to 20 minutes until slightly golden (mine took almost 30 minutes). Once they are out of the oven, transfer to a wire rack to cool. These are best eaten the day you bake them. Or, download my free 3-Step Guide to Baking in Advance and find out how I freeze scones like this.