Strawberry, ginger and poppy seed scones from The Violet Bakery Cookbook (page 69) by Claire Ptak

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • ChelseaP on August 05, 2021

    I make these every strawberry season and freeze tons so I can bake them off when the mood strikes. Love them so much.

  • Lepa on June 23, 2019

    This was the biggest baking disaster of the year. The dough was too dry and never really came together. I followed directions to just let the dough sit and avoid kneading it and trusted the recipe over my instincts. The scones were supposed to bake for 15-20 minutes and even after 25-27 minutes they looked unbaked and gooey. They were edible but nothing I would want to make again. I make scones frequently and the recipe here was far more fussy than others and the end result felt like a waste of time and ingredients.

  • Astrid5555 on June 11, 2016

    We all loved these! The dough was a bit difficult to work with because of the addition of the sour cream which I substituted for the crème fraîche as per the author's suggestion and the strawberries. Just patting the dough down and using the pastry cutter and a spatula to transfer the unbaked scones onto a plate helped a lot. After chilling them in the fridge they could easily be put on the baking sheet. They were still a little bit underbaked after 20 minutes, but they were very tender with a lovely crunch from the poppy seeds. Left out the crystallized ginger though since this is not one of my preferred flavor combinations. Will make again!

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