The other morning my mind drifted to scones while washing my face. Thoughts of food before my teeth were even brushed. This is normal behavior, yes? It wasn’t just any old scone, though—I was thinking about traditional cream scones I’d made six years ago, in honor of Prince William’s wedding. That was the inspiration to make these Strawberry Poppy Seed Scones on a random Monday morning.
The day back in April of 2011 was magical, even though we were no where near Buckingham Palace. I remember setting my alarm for some ungodly hour to get breakfast all ready. When the time came, I woke the girls from a deep slumber, and we piled onto the sofa with Mikey, as we watched the look on their faces as they watched a real prince get married (I’m still a bit miffed that the Queen chose to make Kate a Dutchess and not a Princess).
So, there was a little residue magic that went into this recipe, even though our honorary prince wasn’t there to share them with us. The magic was one of a culinary sort, having subbed in honey for the sugar. Well, the real magic is that the girls loved them so much, they didn’t even miss the real sugar. They loved them so much, they each asked for a second serving once they were done. How could I refuse?
The only thing missing for me was some double cream to spread on them once split in half. I must plan accordingly the next time I make them! If you’re not a fan of poppy seeds (I’m sure they must exist out there), then simply leave them out. We LOVE poppy seeds in our house. And before you ask, yes, you can can swap in other berries if you don’t like/can’t find/or simply want to use something besides strawberries. Blueberries can be added whole, and quite possible raspberries, too, if they’re in the small side. I’d roughly chop blackberries, personally, but really, it’s your kitchen, so your rules.
More Scone Recipes from In Jennie’s Kitchen
Strawberry Poppy Seed Scones
- 1 cup 150 grams whole wheat pastry flour
- 1 cup 150 grams all purpose flour, plus more sprinkling
- 1 tablespoon 14 grams baking powder
- 1/4 teaspoon 2 grams fine sea salt
- 1 tablespoon 10 grams poppy seeds
- 6 tablespoons 84 grams very cold unsalted butter, cut into 12 pieces
- ¾ cup chopped strawberries about 4 large strawberries
- 2 tablespoons 40 grams creamy, churned honey
- 1 large egg
- 6 tablespoons 95 ml plus 2 teaspoons heavy cream
- Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper, and set aside.
- Add the flours, baking powder, salt and poppy seeds to a medium bowl. Whisk to combine. Scatter the butter over the flour mixture, and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces. Stir in the strawberries.
- Using a fork, lightly beat the egg and honey together in a small bowl. Stir in the cream. Pour over the flour-butter mixture, and use a wooden spoon to stir together until it forms a crumbly-looking dough.
- Knead the dough in the bowl a few times until it forms a smooth ball. It will seem more dry than other scone recipes if you've made them before—don't worry.
- Turn the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a 1/2-inch thick circle. Dip a 2 1/2-inch round cutter into flour, and cut out the scones—it’s okay to re-roll and press the dough out again once if you need to use it all up.
- Place the scones on the prepared baking sheet, and bake for 10 minutes, until bottoms are deep golden and the tops are barely tanned-looking. Remove from oven and rest tray on a wire rack and let cool 10 minutes before serving. Leftovers may be stored in an air-tight container and heated in the toaster the next day.