Name: Strawberry, Ginger, and Poppy Seed Scones
Yield: Makes 8 to 10 large scones
Ingredients: 2¼ cups (320g) all-purpose flour, plus more for the work surface; ¼ cup (50g) sugar; 2 tsp. baking powder; 4 Tbsp. (40g) poppy seeds; 1 tsp. lemon zest; ¾ cup (170g) cold unsalted butter, cut into ½-inch cubes; 1 cup (250g) crème fraîche or sour cream; 5 oz. (150g) crystallized ginger, chopped; 1 cup (150g) strawberries, chopped; 1 egg beaten with a little milk or cream, for brushing on top; 1 Tbsp. demerara sugar

Strawberry ginger poppyseed scones on a sheet tray.

Photo by Kristin Perers

These pretty pink-and-white scones dotted with blue or black poppy seeds are, for me, a perfect weekend scone. Make them with sweet summer strawberries and sharp crystallized ginger. I made these years ago when I was house-sitting in San Francisco for my then-boss at the clothing boutique Metier. As I was leaving, I ate one but left the rest behind for the family to come home to. Sheri talked about these strawberry-ginger scones for years, always encouraging me to pursue baking professionally.

This recipe was excerpted from 'The Violet Bakery Cookbook' by Claire Ptak. Buy the full book on Amazon. Get more of our favorite scone recipes →

Recipe information

Yield
Makes 8 to 10 large scones

Ingredients

2¼ cups (320g) all-purpose flour, plus more for the work surface

¼ cup (50g) sugar

2 tsp. baking powder

4 Tbsp. (40g) poppy seeds

1 tsp. lemon zest

¾ cup (170g) cold unsalted butter, cut into ½-inch cubes

1 cup (250g) crème fraîche or sour cream

5 oz. (150g) crystallized ginger, chopped

1 cup (150g) strawberries, chopped

1 egg beaten with a little milk or cream, for brushing on top

1 Tbsp. demerara sugar

Preparation

Step 1
Line a large baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, seeds, and lemon zest.
Step 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.
Step 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.
Step 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).
Step 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.

Reprinted with permission from The Violet Bakery Cookbook by Claire Ptak, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Kristin Perers. Buy the full book from Amazon or Ten Speed Press.