Strawberry and Crystalized Ginger Scones

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I realized today that I'm staring at life through countdowns.

I know exactly the number of school days left before spring break. And the end of the school year.

It's color-coded and tracked in my (way too organized) planner.

I judge the passage of time by the number of girls left on The Bachelor. That's just awkward.

The time between my husbands out-of-town stints...and visitors coming to my house...and my next hair appointment (because, let's be real, they're things to look forward to) lives constantly in my brain.

I realized today also...that this is no way to live.

It's important to drink wine on the random Tuesday nights when you want wine. Waiting for the weekend to be socially appropriate is crazy talk. It's life. It's short. Buy the good bottle...and come over.

It's important to hit pause when there are too many tasks on your plate and play fetch with a puppy. Or pop popcorn and watch The Fabulous Life...because it reminds you of college dorm rooms and the easy life.

Also...stop eating Poptarts and granola bars that have been in your cupboard for an unidentified amount of time for breakfast. Make things of your own that are pretty and taste delicious and involve new ingredient combinations. Like strawberries and crystallized ginger.

Fresh strawberries give these scones a hint of sweetness. And make me think of spring. Swoon.

Crystallized ginger was that crazy, challenge ingredient I bought last week at the grocery. If you eat it plain, you'll definitely make yucko faces. But! When chopped finely and folded into the dough, it gives these scones an unexpected, but totally welcome spiciness.

While these scones store well in air-tight containers on the countertop...they are best warm, right out of the oven. It's a good idea to eat an extra right then. Second cups of coffee are probably necessary too. We're appreciating life here.

Strawberry and Crystalized Ginger Scones
recipe adapted from Joy the Baker

1 cup fresh strawberries, sliced
1/2 cup crystallized ginger, chopped finely
2 cups flour
1/4 cup sugar, plus additional for dusting
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, cold and cut into cubes
1 egg
1/2 cup buttermilk

Slice strawberries and chop ginger. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter using a pastry blender (or two butter knives) until mixture resembles coarse meal. In a separate, smaller bowl (or liquid measuring cup) whisk egg and buttermilk. Add to the flour mixture and stir quickly, ensuring all of the dry ingredients are moistened.

Knead the dough on a lightly floured surface, forming a disk that is about 1" thick. Dump strawberries and ginger into the center of the dough and fold the edges over the center, kneading it gently, until just incorporated. Reshape dough into a 1" thick disk. Cut into 8 triangles and transfer each onto a baking sheet lined with parchment paper. Sprinkle with additional granulated sugar. Bake in a preheated 375 degree oven for 15 minutes, or until lightly browned. Let cool just slightly before serving.