Lemon Poppyseed Scones
May 12, 2011 § Leave a comment
J: Erik’s mother makes the most delicious lemon poppyseed muffins, and since I live so far away from them, I don’t get to enjoy them as often as I’d like. Recently I was craving them, and decided that I would do an homage to her muffins in the form of lemon poppyseed scones! I used this recipe from Vanilla Sugar (incidentally that recipe is dynamite in its original form as well) and tweaked it a bit to come up with these wonderful little pastries.
They’re definitely more on the savory side than the sweet, so these are for sure more of a breakfast/afternoon-snack-with-tea scone rather than a sweet, dessert-type scone like the ones at Starbucks. I would definitely add more lemon next time, though I think everything else worked just fine; the recipe is given with the amounts I think you should use, not the amounts I used.
Lemon Poppyseed Scones
3 1/2 c all-purpose flour
1/4 c sugar
3 tsp baking powder
1/4 tsp salt
4 tsp poppyseeds
1 tbsp lemon zest
3 1/2 tbsp lemon juice
1/2 c unsalted butter, cold, cut into pieces
1 1/4 c milk
Preheat your oven to 375.
In a large bowl, combine the dry ingredients, poppyseeds (I don’t know if they count as dry… I mean, they’re not exactly wet), and lemon zest.
Add the chopped-up butter and, using a mixer if you have one (this is no time to be macho – the mixer helps a ton!), mix it into the dry ingredients until the consistency is similar to that of coarse sand. If you can still see a few small chunks of butter, that’s fine.
Mix in the lemon juice, using either a spoon or your mixer, whichever is convenient. Then add in the milk and mix until it’s almost totally combined. You will still see some of the flour/dry ingredient mixture at the bottom of the bowl, un-mixed in, and that’s totally fine. That’s good, even!
Turn out the dough onto a lightly-floured surface. Knead it just enough to bring together all the loose flour, but don’t overdo it. Use a rolling pin (also lightly-floured) to roll out the dough. You’ll want it to be 1/2 – 1 inch thick. I made mine a little thinner because I was planning for these to be smaller scones, but if you want heftier scones you can go a bit thicker and cut them a bit larger.
Once your dough is rolled out, use a biscuit cutter or a knife to cut out the scones, and place them on an ungreased baking sheet. Have fun with cutting out shapes – I made all my scones into triangles, because I’m pretty sure everyone knows that triangles taste the best out of all the shapes.
Keep recombining, rolling out, and cutting scones out of the dough until you’ve used all of it. Bake for 15-20 minutes (probably closer to 15), until the tops are just golden, and enjoy with butter or your own favorite scone topping.