Sunday, June 7, 2020

Lemon Poppyseed Scones

I love all things lemon and I love scones, so this is the perfect marriage of the two. Don't skimp on the lemon zest--if anything, add more. I'm sure you could substitute oranges if that's what you have on hand.

INGREDIENTS - Makes 8 scones

For the scones:

2 cups all purpose flour
3 tbs granulated sugar
2 tbs poppy seeds
2 large or 4 small lemons, zested then squeezed
1 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold, unsalted butter
1/2 cup heavy cream
1/4 cup freshly squeezed lemon juice

For the glaze:

1/2 cup confectioners sugar
1 tbs freshly squeezed lemon juice


Preheat the oven to 400 degrees.  In a large bowl, combine the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.  Using a pastry cutter, two knives, or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.  Pour in the heavy cream the the lemon juice stirring just until dough forms.

Using your hands, gather the dough together and gently press into a ball. Transfer the dough to a parchment lined baking sheet and shape into an 8 inch disk. Be careful not to overwork the dough.

Cut the disk into 8 wedges and gently pull the wedges apart.

Bake 12 - 14 minutes, until golden and  a toothpick inserted into the middle comes out clean.

Transfer the scones to a wire rack and cool for at least 20 minutes.

Meanwhile, in a small bowl, mix the confectioners sugar and 1 tbs lemon juice until smooth. Drizzle over the cooled scones.
These scones were very lemony, had a delicate crispy exterior, and a wonderful crumb. I had planned to freeze some, but someone made short shrift of them. I'll be trying them with orange next time.

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