Strawberry Poppy Seed Scones
Unlike American scone recipes, which produce a wet, shaggy-looking dough, this one is more sturdy and easier to press out. The scones are what I like to think of as a sweeter, more structured, version of Southern biscuits.
- 1 cup (150 grams) whole wheat pastry flour
- 1 cup (150 grams) all purpose flour, plus more sprinkling
- 1 tablespoon (14 grams) baking powder
- ¼ 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 ½-inch thick circle. Dip a 2½-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.