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  • Recipe

Earl Grey Scone Sundae with Poppyseed Gelato and Roasted Strawberries

Earl Grey Scone Sundae with Poppyseed Gelato and Roasted Strawberries

Ingredients

  • 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

Preparation

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