As I mentioned before, I have a little issue with books: I buy loads of them and end up never cooking a single recipe from most of them, but I still need to have them laying around the house.
So when I bought The Violet Bakery Cookbook by Claire Ptak a couple of weeks ago, I felt the urge to cook something straight away – before it ended up in some weird corner of the house – and, as I never tried to make scones before, it seemed like a cool thing to do. MISTAKE. Not because they are not nice. Actually they were pretty great. But at the same time, they are highly addictive and tasty and crumbly… Heaven!
In an attempt to reduce my daily intake of sweets, though, these have been a pretty bad thing to try as they are really easy to make and go down quite easily as well. Imagine me having at least 3 a day, and if you can count calories – I can’t and don’t intend to learn anytime soon anyway – you will probably understand my whole warning bit here. If you are not scared, please do make them and let me know what you think!
Here’s how to make the Strawberry Poppy Seed & Ginger Scones.
- 320g of plain flour, plus some more for the worktop
- 50g of caster sugar
- 2 tsp of baking powder
- 30g of poppy seeds
- 1/2 tsp of lemon zest
- 170g of cold unsalted butter, cut into cubes
- 250g of sour cream
- 1 tsp of ground ginger
- 150g of fresh strawberries, chopped roughly
- 1 egg beaten with a little milk
- 1 tbsp of demerara sugar
Start by mixing together in the bowl of your standing mixer using the paddle attachment the flour, sugar, baking powder, poppy seeds and lemon zest.
Now add the butter chopped in cubes and mix it with the flour until it becomes crumbly and the butter is still pretty visible.
Add the sour cream, the ground ginger and the strawberries and mix quickly to combine. It doesn’t have to be smooth and perfect, so you do not need to knead or over-mix it in order to achieve that.
Turn the dough on a lightly floured surface and pat it into a square, then cut in the shape you prefer – I went for some sort of really weird triangles, you can go for circles! – and repeat until you run out of dough.
Place the newly-formed scones on a baking tray covered with parchment paper and brush them with the egg and milk mixture, then sprinkle some demerara sugar on top.
Bake at 180°C for 15-20 minutes, or until slightly golden, and let them cool down before serving.
These Strawberry Poppy Seed & Ginger Scones are – of course! – best eaten on the day you make them!
I did not have any crystallised ginger on hand, so went for the ground one.
On a healthy note – if it counts, I do not think it does – swap the poppy seeds for chia seeds!
Plates from Ikea – different colours for the same set.
Another recipe with strawberries? Click here.