This morning with the sun beaming into the kitchen just seemed like the perfect day for some delicious Lemon Poppy Seed Scones! Now don’t let the word scones scare you this is actually a very EASY recipe and the results are so yummy!
Next time I will take more photos, but here is the recipe from May 2011 Country Living:
Makes 8 scones
2 C all purpose flour
3 tblsp granulated sugar
2 tblsp poppy seeds (in the spice aisle)
Zest of two large lemons
1 tblsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of cold butter, cut into small pieces
1/2 C heavy cream
1/4 C fresh lemon juice
Glaze: 1 tblsp fresh lemon juice and 1/2 C confectioner’s sugar
Preheat oven to 400F. In a large bowl, combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very coarse meal. Pour in heavy cream, then add 1/4 C lemon juice, stirring just until dough forms.
Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8 inch disk. Cut the disk into 8 wedges (like a pie) and separate the wedges so that they are about an inch apart. Bake until golden and a toothpick inserted in the center comes out clean, 12 to 14 minutes. Transfer scones to a wire rack to cool, about 20 minutes.
Meanwhile, in a small bowl, mix confectioner’s sugar and 1 tablespoon of lemon juice until smooth. Using a spoon, drizzle glaze over warm scones.
Dig in…these will go quick! Enjoy the beautiful day!