Random Food Fridays - Strawberry and Ginger Scone Shortcakes

Strawberries and ginger make another appearance on my little blog!

Most people don’t think of using ginger with spring and summer fruits, but it is spicy, warming and delicious. I love ginger, but if you don’t, you can make these scones without it. Either way, you will have a delicious strawberry dessert!

Strawberry and Ginger Scone Shortcakes

2 lbs. strawberries

¼ cup sugar

Lightly sweetened whipped cream to serve

For the Ginger Scones:

2 cups all purpose flour

1 tbsp. baking powder

¼ tsp. baking soda

½ tsp. cream of tartar

¼ tsp. salt

¼ cup sugar

½ cup butter, cold

2/3 cup buttermilk

1 tsp. freshly grated ginger

Grated zest of one lemon

1 egg

1/3 cup crystallized ginger, diced fine (I used Ginger People® Ginger Chips)

Wash, core and slice the strawberries. Combine with ¼ cup sugar and store in the refrigerator until serving time.

Preheat oven to 400 degrees.

Place the flour, baking powder, baking soda, cream of tartar, salt and sugar in a mixing bowl or in the bowl of your food processor. Mix to combine. Cut the cold butter into chunks and add it to the dry mixture. Cut the butter into the dry mixture until it resembles course crumbs. (This only takes a few pulses in the food processor.) Set aside. (If using a food processor, pour the mixture into a large mixing bowl. The rest will be done by hand.)

In another bowl, combine the buttermilk, grated ginger, lemon zest and the egg. Beat to combine. Add to the flour mixture and stir by hand until just moistened. Add the ginger pieces and stir just to incorporate. Turn the dough out onto a floured board. Shape into a circle that is about 8 inches in diameter. Cut across the circle, creating 8 pie-shaped pieces of equal size.

Line a cookie sheet with parchment paper and carefully transfer the scones to the baking sheet, about two inches apart. If desired, brush the top with buttermilk and sprinkle with a little sugar.

Bake in the preheated 400 degree oven for 15 minutes, or until firm and lightly browned. Remove to a cooling wrack and allow to cool completely before assembling the short cakes.

To assemble, spoon some of the berries and their liquid next each scone and top with whipped cream.

Makes 8 scones