Earl Grey Scone Sundae with Poppyseed Gelato and Roasted Strawberries


  • 475g Cream
  • 435g Sugar, divided use
  • 75g Dry nonfat milk powder
  • 1 ea. Vanilla bean, split and scraped
  • 10g Vanilla bean, split and scraped
  • 5 ea. Egg yolks
  • 1470g Full fat buttermilk, divided use
  • 30g Poppy seeds
  • 30g Preserved lemon or candied lemon, chopped
  • 600g Flour
  • 240g Cold butter, cubed
  • 35g Baking powder
  • 2 ea. Baking powder
  • 20g Ground Earl Grey tea
  • Zest of 2 lemons
  • Roasted strawberries, recipe follows
  • Candied poppyseed, recipe follows


Combine cream, 360 grams sugar, milk powder, vanilla bean and 5 grams salt in a pot. Simmer. Add yolks; whisk until thick. Transfer to ice water; whisk in 1200 grams buttermilk. Chill, strain and spin in ice cream machine. Add lemon and poppy seeds; freeze.

In stand mixer, combine flour, 75 grams sugar, baking powder and 5 grams salt. Mix in butter, eggs, 270 grams buttermilk, lemon zest and tea. Form into squares. Chill and cut into desired size. Bake in 350°F heated oven for 15 minutes. Split scone and add a scoop of ice cream to make sandwich. Top with candied poppy seeds, roasted strawberries and syrup.

Roasted strawberries: Toss 454 grams hulled strawberries with 200 grams sugar and 10 grams salt. Add small bunch tarragon and roast in 300°F heated oven until juices release.

Candied poppy seeds: Heat 200 grams sugar to 215°F. Add 200 grams poppy seed, stirring until they begin crystallizing. Cool on sheet pan. 

Pastry Chef Tucker Critchfield, Moody Tongue Brewing Company, Chicago, IL, from Food Fanatics Magazine