Lemon-Poppy Seed Scones
The weather is starting to turn pretty cold here in Central Illinois. I let my dogs out the back door this morning and couldn’t believe how cold it was. We were teased here last week when temperatures rose into the sixites for Thanksgiving day. But not this morning, this morning you knew winter was getting ready to show its ugly face. With morning temperatures in the low 20′s, I know there is nothing I can do to stop winter from coming. Since we moved here in July, everyone has told us how terrible and long the winters are. I am just hoping they are wrong! I absolutely hate winter! Except for the few days we go skiing during the winter, I could do without the snow. If we could just by pass to spring I would be happy. I can tolerate the snow through the new year, however as soon as February hits I am ready for spring. Although I can’t control the weather outside, I can make it feel a bit like spring in my kitchen with these lemon poppy seed scones. These moist scones are bursting with tart citrus flavor, crunchy poppy seeds, and drizzled with a scrumptious lemon glaze. They are incredible with some tangy lemon curd or raspberry jam.
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Lemon-Poppy Seed Scones
- 3 cups all purpose flour
- 1 cup sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
- 1 tablespoon grated lemon peel
- 1 large egg
- 5 tablespoons fresh lemon juice, divided
- 1/3 cup heavy cream plus 2 tablespoons, divided
- 1 tablespoon turbinado sugar
- 3/4 cup confectioners’ sugar, sifted
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Place flour, sugar, poppy seeds, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
- Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
- Transfer dough to a large bowl. Mix in egg and 4 tablespoons lemon juice with a rubber spatula until combined. Add ⅓ cup plus 1 tablespoon of heavy cream and mix with your hands until dough begins to form.
- Knead the dough by hand 6 to 8 times (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
- Place wedges on the prepared baking sheet. Brush the scones with remaining 1 tablespoon of heavy cream and sprinkle lightly with turbinado sugar. Bake in preheated oven 20 to 24 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.
- While the scones are cooling, make lemon glaze. Combine remaining 1 tablespoon lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.
Yields: 8 scones
Source: adapted from Bon Appétit Magazine, March 2002