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.

Friday, June 5, 2020

(My New Favorite) Pizza

 Is there anything better than pizza on Friday night? Only homemade pizza. Since King Arthur hasn't disappointed me yet, I decided to try another of the pizza dough recipes on the site. The recipe looks long, but it's very easy to put together. There are directions for making the dough the day before or for making it on the day you wish to serve it, which I did.

Here is the link.

I love that the dough is pre-baked and then toppings are added before the final bake. I used some marinara sauce I had in the freezer. I sauteed the meat from 2 links of Italian sausage with some chopped onion and bell peppers. I put a light coating of sauce on the baked crust, added the sausage and pepper and onion mixture, spread 8 ounces of shredded mozzarella over that, added some fresh basil and a sprinkle of olive oil and baked for 15 minutes.
My very favorite pizza is usually a true Neopolitan thin-crusted pizza. This was slightly thicker, but the crispy chew of the crust was ethereal. Generally, I prefer sliced meatballs on my pizza, but the sausage and peppers and onions was a delicious break from the usual. Two slices was all I could eat, but I'm going to enjoy the rest for a few lunches. Pizza freezes beautifully.