Lemon Poppy Scones with Lemon Glaze

This recipe makes light as a feather scones. The poppy seeds give this a nice textural element. The lemon makes it refreshing.

Recipe adapted from Sur La Table’s Art & Soul of Baking by Cindy Mushet

Ingredients

2 cups of AP flour (I prefer King Arthur)

1/4 cup of sugar

2 1/2 tsp baking powder

1/4 tsp salt

1 stick of butter cut into cubes and chilled

1 cup cold heavy cream

1/4 cup of poppy seeds (I used Penzey’s blue poppy seeds)

zest of 2 lemons

Betty Twist- I like my scones with a glaze. Juice of 1/2 a lemon and 1/4 of confectioners sugar add to the lemony flavor here.

Directions

1. Preheat oven to 400 F

   

2. Put all ingredients except the butter and cream in a food processor and pulse 5 times to get everything mixed.
3. Add butter and pulse until butter is no bigger than a pea sized granules of butter.
4. Slowly pour in the cream and pulse until the dough comes together.
5. Put dough on parchment paper that is long enough to fold over both sides (you could work on a floured work surface, but why mess up the whole kitchen?)
6. Once rolled over into a circle about 7″ wide and 1″ thick use a pizza cutter to make 8 pieces.
7. **Can you bake these later? Yes, up to about a day. If it’s going to be more than a day, then they can go in the freezer for up to a month in a tightly sealed bag. Will they rise as much, no, but they’ll still taste great.
8. Separate each scone placing them at least 1″ apart on a cookie sheet.
9. **OPTIONAL STEP:  If you want pretty scones use either a beaten egg or a bit of cream brushed over the top and sprinkle with a little additonal sugar. Does it add anything taste wise? No, but it looks pretty.
10. Place in oven and bake for 14-16 minutes.
11. If making a glaze, wait for the scones to cool completely. Then add glaze.
12. If you think this recipe is good, this would be a wonderful addition to your home library: