Lemon Poppy Seed Scones
So I have been very absent lately! We moved and have limited Internet access among other things and just have not found time to blog lately but really want to get back into it. I thought this was a good opportunity to start it up again. I saw a recipe that inspired this in CountryLiving magazine. They really did turn out great and are not a dry scone which I love!
2 c flour
3 Tbs sugar
2 Tbs poppy seeds
1 tsp powdered lemon peel (from Penzey's)
(If you don't have this you can use 1 Tbs fresh zest)
1 Tbs baking powder
1/2 tsp salt
1/2 c butter, cold and cut into cubes
1/2 c milk
1/4 c lemon juice
In a large bowl combine the first 6 ingredients. Working with your hands combine the butter into the flour mixture until it is like coarse crumbs. Pour in the milk and stir until just combined then add the lemon juice to make a soft dough.
Turn out on a lightly floured surface and form into a disk where the dough is about 1 1/2 inch thick. Cut into eight wedges and transfer to a lined baking sheet. Bake at 400 degrees for 12 minutes. Let cool.
Make a glaze with about 1 c powdered sugar and 1 Tbs lemon juice. Alter the ration until you get the consistency you like for drizzling. Drizzle the glaze over the scones and let dry about an hour. Serve at room temp or warm. Fabulous!
So I have been very absent lately! We moved and have limited Internet access among other things and just have not found time to blog lately but really want to get back into it. I thought this was a good opportunity to start it up again. I saw a recipe that inspired this in CountryLiving magazine. They really did turn out great and are not a dry scone which I love!
2 c flour
3 Tbs sugar
2 Tbs poppy seeds
1 tsp powdered lemon peel (from Penzey's)
(If you don't have this you can use 1 Tbs fresh zest)
1 Tbs baking powder
1/2 tsp salt
1/2 c butter, cold and cut into cubes
1/2 c milk
1/4 c lemon juice
In a large bowl combine the first 6 ingredients. Working with your hands combine the butter into the flour mixture until it is like coarse crumbs. Pour in the milk and stir until just combined then add the lemon juice to make a soft dough.
Turn out on a lightly floured surface and form into a disk where the dough is about 1 1/2 inch thick. Cut into eight wedges and transfer to a lined baking sheet. Bake at 400 degrees for 12 minutes. Let cool.
Make a glaze with about 1 c powdered sugar and 1 Tbs lemon juice. Alter the ration until you get the consistency you like for drizzling. Drizzle the glaze over the scones and let dry about an hour. Serve at room temp or warm. Fabulous!
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