As I am writing this post, I can tell you that I am finished with my classes and I shall be graduating in a couple of weeks! I cannot tell you how excited and exhausted I am from this journey – well worth the struggle, too. I’ve had many cheerleaders and supporters through this chapter of my life and without them, I don’t think I would have finished or done so well. Ahhhh….that’s the sound of all the relief that it is over! On to the next chapter now! Oh yea…got to find employment now with this degree.
For now, I am going to enjoy the down time and share with you what I’ve been baking, cooking, and more! I spent Sunday doing what I have missed and loved – baking. It’s not often I can bake something that the rest of my family does not quite enjoy as much as I do. Scones and Biscotti. This means I get them all and I can freeze some for another day as well. It’s just a small piece of heaven for me. I’ve made these Banana Bread Scones awhile back and they were delicious. I ran across a basic scone recipe it was perfect to adapt to whatever scone flavor I wanted. A bowl of lemons were sitting on my counter that I have been using to make these Lemony-Lemon Smoothies every morning; it was time to make Lemon Poppy Seed Scones with one of the lemons!
If you are under the impression that scones are hard to make, you are wrong. They are no harder to make than homemade biscuits. In fact, for me, biscuits are harder – yeah, I don’t know why either – they just are. Scones are easy, I promise. The lemon poppy seed scones are just the right amount of sweet with a zip from the lemon. They’re slightly crisp on the outside yet they melt-in-your mouth when you bite into the delicious scones. Of course they dunk well in your coffee or tea!
You start by combining the lemon zest with the sugar. *Tip: Use a fork and mash the zest into the sugar which releases the flavor of the lemon zest into your sugar. It also helps to distribute the zest through out your batters and dough mixture. This way you won’t end up with a clump of zest in your batter.
Add in the rest of the dry ingredients to the lemon sugar mixture and whisk well.
In a small bowl, combine your wet ingredients and whisk well.
This is what the frozen grated butter will look like.
Looks like shredded cheese…could be a great April Fool’s trick!
Take the shredded butter and work it into the flour mixture until it comes together enough for you to handle.
Press the dough into a ball and then press out into an 8 inch disc with your hands.
Math and I aren’t close friends, so I totally winged it but checked my estimate with a ruler.
Cut the dough into 8 even wedges. Yep, totally just winged measuring this one, too.
Separate the wedges a bit so they bake evenly.
Bake in a preheated oven (400 degrees) for 15-17 minutes or until golden brown. Cool before glazing.
To make the glaze: combine the lemon juice, melted butter, and powdered sugar until it is smooth.
Drizzle over cooled scones and let harden a few minutes before serving.
Drizzle over cooled scones. Let harden a few minutes before serving.
Lemon Poppy Seed Scones
To make the scones:
- 2 cups flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp poppy seeds
- 8 tbsp unsalted butter frozen
- 1/2 cup sour cream I tend to use reduced-fat but full fat is good, too
- 1 egg
- Zest of 1 lemon
To make the glaze:
- 1/4 cup lemon juice 1-2 lemons, depending on size
- 2 tbsp melted butter
- 1 1/3 cup powdered sugar
- Preheat oven to 400. Line a baking sheet with parchment or a Silpat and set aside.
- In a medium bowl, add the zest and the sugar. Whisk to combine – this will release the lemon oils and flavor into the sugar.
- In the same medium bowl, add the flour, baking powder, baking soda, salt, and poppy seeds; combine well with a whisk. Set aside.
- Grate the frozen butter either with a box grater or a food processor. I prefer the box grater and it takes very little time. Use the side that will produce the result of shredded cheese look.
- Add the grated butter into the flour mixture and combine with your fingers until it resembles coarse crumbs. Set aside.
- In a small bowl, whisk together the sour cream and egg. Slowly pour it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Using your hands, press the dough into a ball–don’t over handle the dough. It will take a moment or two to get the dough ball into a smooth ball.
- Lightly flour your lined baking sheet and place the dough on top of it. Again, using your hands, press the dough into an 8 inch disc and cut into equal wedges with a butter knife.
- Separate the wedges to give them some space between each. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow the scones to cool before glazing.
- To make the glaze: In a small bowl, whisk together the lemon juice, melted butter, and powdered sugar until smooth. Place in a Ziploc bag and drizzle over the scones.