Rhubarb, ginger and poppy seed scones
Hello there! Time for another #abakefortheweekend project. This week I borrowed the beautiful Violet Bakery Cookbook from the library. I've been contemplating buying it for a while, but I'm trying to stop myself purchasing lots of recipe books until I've tried and tested a few of recipes and I know that the bakes will come out well. I have way too many books gathering dust on my shelves. I love Claire Ptak's philosophy of cooking and eating - she bakes ultimately for great flavour using seasonal ingredients. There are a lot of recipes I want to try from her book, although most of them are more spring and summer based that I long to make, like Summer Spelt Almond Cake and oh my word I so want to try it - Plum Petal Ice Cream! Roll on fruit tree season...... One recipe that stuck out for me was the scones - in particular the strawberry, ginger and poppy seed version. I can't bring myself to buy strawberries at this time of year, they have to come in the summer, preferably just picked fresh in the sunshine. I decided to make the switch from strawberries to Yorkshire Forced Rhubarb as it's at it's peak right now. I lightly roasted it in a little sugar and lemon zest, then drained off the juices. My scones have come out pretty flat and you can't even see the rhubarb (but you can taste it!). I will say though, that the ginger is quite the dominant flavour, so next time I think I'd half that amount and let the rhubarb take centre stage. Apart from that they have gone down very well in my house!
Thanks to everyone who is joining in with this little project over on Instagram too, it's so nice to see all the bakes appearing under the hashtag. You can check it out here. And if you'd like to join in please do so, there will be a small prize for my favourite image at the end of February! x
*I've adapted this recipe from the simply gorgeous The Violet Bakery Cookbook. I've used roasted Yorkshire forced rhubarb instead of the strawberry version in the book and you can use soured cream instead of the creme fraiche.
320g plain flour
50g caster sugar
2 tsp baking powder
40g poppy seeds
1 tsp lemon zest
170g cold unsalted butter, cut into 1cm cubes
250g creme fraiche
150g crystallised ginger, chopped
150g forced rhubarb, chopped into small pieces, roasted in the oven with a little sugar and lemon zest for about 10 minutes.
1 free range egg beaten with a little milk, for brushing on the top
1 tbs demerara sugar
Line a large baking tray with greaseproof paper.
In a large bowl, whisk together the flour, sugar, baking powder, seeds and lemon zest.
Add the cubes of butter and mix together with your fingers. Work quickly to keep your ingredients as cold as possible.
Add the creme fraiche, chopped ginger and rhubarb and mix quickly to combine. Do not overmix or knead the dough, but quickly toss the ingredients together. Allow the dough to rest for 5 minutes.
On a lightly floured surface, turn the dough out and pat it into a square about 4cm thick. Let it rest for 5 minutes. Pat the dough down again to form a circle and use a pastry cutter or the rim of a glass to make 8 - 10 scones. Place on the lined baking tray, brush with the egg mixture and sprinkle with the demerara sugar. Place in the fridge for 10 minutes to chill. Pre-heat the oven to 180 degrees C.
When ready, bake the scones for 15-20 minutes until slightly golden. Once they are out of the oven, transfer to a wire rack to cool.