Soft, lemon-scented scones with a nice crunch from the poppy seed and that luscious sweet and tangy glaze that makes me lick my fingers after each bite. Breakfast just got sweeter...
The train is late. Again. And the heat is unbearable. We're in April, but nobody reminded the month that it's supposed to be spring and not summer. As well as nobody reminded the train that I am in a hurry today, and I was already supposed to be home to bake some scrumptious Lemon Poppy Seed Scones.
It's not easy to be a commuter, especially if you're in a rush and sweat is starting to form on your forehead. I got off from work early, with the intent to bake, and here I am, stuck on a coach, watching the clock ticking and savoring the moment I can finally have my hands in the dough, forming the beautiful scones.
Forty-five minutes later than when I was supposed to arrive, I am eventually home, kick off the shoes, slip into some more cozy and comfy wear, hair up in a bun, hands washed and I am ready to go. The idea of these Lemon Poppy Seed Scones came partly for my love of scones, but mostly because I wanted to clean up the pantry as much as possible before leaving for Edmonton, in a week. The pantry clean-up included some of the poppy seeds I used for a yogurt and lemon cake . And since I always have beautiful, organic lemons in the fridge, what a better use than making one of my favorite breakfast items, scones. But before I leave there will still be some baking to do, in order to
get rid of utilize some other stuff.
Lemon Poppy Seed Scones, here I come...
First things first, I prepare the ingredients; it is a suggestion I mention to myself and to you: being organized and trying to have all the ingredients ready before starting the preparation, helps a lot with the good outcome of the product itself. As well as reading carefully and all the way through the recipe before starting...Just saying...
That said and done, I grab two bowls, one for the wet ingredients, one for the dry (did I mention that my roman kitchen doesn't have an electric mixer??), a rubber spatula, a whisk, a lemon grater, measuring spoons (that in the above mentioned kitchen corresponds to coffee spoons and soup spoons), set up the wood board where I will knead the scone dough and set myself in motion. Phew, I was getting tired only by listing that, lol.
The recipe I am following is the recipe for my favorite scones so far, adapted from Molly Wizenberg's recipe. But today the dough is a little too wet (probably the lemon juice that is not present in the original). I try not to overwork it, but I can already feel it will surely lead to more "cakey" scones. I don't know if there is somebody with me on this one, but my idea of a perfect scone is a "dry", crumbly, flaky scone, not cakey AT ALL. A dry scone: probably a nightmare for some bakers, my kind of sweet paradise 🙂 .
The house is smelling beautiful, soft lemon and sugar scent. The radio is on as I clean up the mess in the kitchen and today's vicissitude are fading away.
Out of the oven they come, I put them on the rack and I gaze at them. They look beautiful, the golden color spotted with those cute polka dot poppy seeds, their shape nice and puffed. In a little ramekin, I mix icing sugar and lemon juice to make a sweet and tangy glaze, perfect compliment to the scones.
They're still warm and I break one open, as I had foreseen they are more on the cakey side, but they taste so good that I cannot complain. Soft, lemon scented with a nice crunch from the poppy seed and that luscious glaze that makes me lick my fingers after each bite. I have one half just simple like that, on the other half I spread some of my dad's cherry jam...that's life...
Song of the day: "Analyse", from the unique voice of Dolores O'Riordan of the band Cranberries.Print
For the Scones:
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 4 Tbsp (2 ounces) cold, unsalted butter, cubed
- 3 Tbsp granulated sugar
- 2 tsp grated lemon zest (1 lemon)
- 2 Tbsp poppy seeds
- ½ cup half and half cream
- 1 large egg
- 2 Tbsp lemon juice
For the Glaze:
- ¼ cup icing sugar
- 1 tablespoon freshly squeezed lemon juice
- Preheat the oven to 425°F.
- In a medium sized bowl combine flour, sugar, poppy seeds, lemon zest, baking powder, and salt.
- Add in the cold cubed butter, mixing until the dough resembles a coarse meal.
- In a small bowl mix the egg with the cream and the lemon juice,
- Add the egg mixture to the dry ingredients and stir until JUST combined.
- Line a baking sheet with parchment paper.
- Turn the dough out onto a wood board or countertop, and knead it until it just comes together (no more than 12 times).
- Pat the dough into a rough circle about 1 inch thick
- Using a sharp knife, cut the circle into 8 wedges.
- Place the wedges 1 inch apart on the parchment lined baking sheet.
- Bake for 10 to 14 minutes until slightly golden.
- Remove from the oven and allow to cool on a wire rack.
- To make the lemon glaze, whisk together the icing sugar and lemon juice until it forms a glaze. Once scones have cooled, use a spoon to drizzle icing over the scones
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: International
Keywords: scones, breakfast, brunch, breakfast, poppy seeds, lemon, delicious
I love baking and kneading dough because it takes me to a happy place in my soul.