Strawberry ginger scones are a fresh and tart. The fresh ginger adds a spiciness that compliments the strawberries.
Native Texans, I have a question for you. How do you feel about HEB? Truly? Honestly, I’m not a fan. The lines are long, the store is always super crowded and it’s usually pretty difficult to find certain ingredients.
Take crystallized ginger, for example. I assumed this would be next to the regular ginger. Oh how wrong I was. I gave up after 10 minutes of looking. Bud persevered and finally found the crystallized ginger. Usually, I would have asked an employee but there were none to be found. I’ll just add this to my list of less than pleasant experiences at HEB.
I’m from the land of Publix. It’s amazing. The bread and the sub sandwiches are worth making special trips to Florida. The employees are friendly, the stores are clean and well organized and I’ve always been able to find what I need. If I’m being honest, Publix is one of the biggest things I miss about Florida (that and my family).
Now enough of my complaining and on to the recipe! Once Bud found the crystallized ginger, we were ready for some scone making. I made these strawberry and ginger scones for brunch at a friend’s house and they were a hit!
These scones come together in just under an hour. They are full of fresh flavor and are perfect for dunking in coffee. The strawberries add a nice tart kick and the crystallized ginger adds a spicy kick.
I altered a recipe from Brown Eyed Baker slightly. She originally uses rhubarb, but I substituted strawberries. Her recipe called for vanilla beans, but I used vanilla extract instead. You can use any fruit that’s in season or any other spices/extracts that you want! I recommend serving these scones warm with some hot coffee.
Strawberry Ginger Scones
- 1 cup strawberries
- ½ cup granulated sugar divided, plus more for sprinkling
- 2- inch piece of whole vanilla bean
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter chilled and cut into small cubes
- ½ cup chopped crystallized ginger
- 1 cup heavy cream
Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
Slice strawberries, place in a small bowl and toss with 3 tablespoons of sugar.
Place the remaining sugar (5 tablespoons) in a large bowl. Pour the vanilla in the bowl. Add the flour, baking powder and salt to the bowl and whisk to combine.
Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining. Stir the strawberries and ginger into the mixture, making sure that everything is evenly coated in flour.
Pour the heavy cream into the flour mixture and, using a wooden spoon, gently stir until all of the cream has been absorbed. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
Form the dough into a large disc. Cut out 8 triangles and place the disc on the prepared baking sheet.'
Bake until the scones are set and golden brown, about 20 t0 25 minutes. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature. Store the scones in an airtight container at room temperature for up to 3 days.