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
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.
- Preheat oven to 400 F
- Put all ingredients except the butter and cream in a food processor and pulse 5 times to get everything mixed.
- Add butter and pulse until butter is no bigger than a pea sized granules of butter.
- Slowly pour in the cream and pulse until the dough comes together.
- 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?)
- Once rolled over into a circle about 7″ wide and 1″ thick use a pizza cutter to make 8 pieces.
- **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.
- Separate each scone placing them at least 1″ apart on a cookie sheet.
- **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.
- Place in oven and bake for 14-16 minutes.
- If making a glaze, wait for the scones to cool completely. Then add glaze.
- If you think this recipe is good, this would be a wonderful addition to your home library: