Scones are England's answer to biscuits, in this case a light and chewy version with a hint of poppy seed and lemon.
Lemon Poppy Scones
2 cupsall-purpose flour
4 tablespoonswhite sugar
2 tablespoonsbaking powder
1/2 teaspoonbaking soda
1/3 cupunsalted butter
1lemon, zested and juiced
2 tablespoons plus 1 teaspoonpoppy seeds, divided
4 tablespoonscaster (superfine) sugar
Prep time:30 minutes
Total time:1 hour 30 minutes
Preheat oven to 400 degrees Fahrenheit.
In large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Stir until blended. Cut butter into small sections. Add to dry mix. Knead until pea-sized pieces form, about 2 minutes.
In separate bowl, combine buttermilk with egg and stir, about 1 minute. Pour onto dry ingredients. Fold with fork until dough forms, about 2 minutes.
Add poppy seeds, lemon zest and juice. Stir until blended, about 1 minute.
Place dough on lightly floured cutting board. Gently knead into ball. Place on lightly greased cooking sheet and pat into a pie shape with dry hands. Cut into 8 sections with floured knife without separating. Bake on center rack of oven for 12 to 15 minutes, until golden brown.
Meanwhile, combine remaining juice and caster sugar in small bowl. Stir until sugar is completely dissolved. Remove scones from oven. Drizzle glaze over scones and sprinkle with poppy seeds.
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