Lemon & poppy seeds are truly one of my favourite culinary combos and somehow not having a scone recipe for them… shocker, I know… when I found one on the very charming www.sugarlovespices.com I just had to make them!
Quick Breads = Good Eats Fast~
It had been ages since I’d made scones, and I’m not really sure why! An adorable version of quick bread, scones are a traditional tea time accompaniment, and not something you see much of any more. Easy to make by hand, I opted to use my food processor; pulsing is the key to not overworking the quick dough. Unless it’s a yeast based dough/batter where you want to develop the gluten, overworking means tough baked goods.
Why it works.
While it may seem contrary to make a quick dough in a food processor, I was spurred on by the recent success of making the best pie dough ever – using the food processor. The trick is knowing what the machine can do, and knowing how you want the dough to turn out!
To ensure you don’t over knead, empty the ragged looking, not quite come-together dough onto a lightly floured board. It will look very crumbly and messy – but in this case that’s a good thing! A little light kneading is required anyway, to bring the dough together before shaping and cutting into scones.
If you bake a lot you probably know this… but if you didn’t, as a general rule baked goods are done when those enticing aromas hit! Seriously. My nose knows almost always, just before the timer goes off. And yes, I do use timers religiously – which surprises some people. I just find it a good habit.
Can you see the golden deliciousness of these adorable mini scones…? You could of course always make them regular size, and it’ll be a little less work – but you’ll only have 8. Depends on what and how many people you need them for; I wanted a lot for sharing, so turned the 8 regular into 16 mini.
To drizzle or not to drizzle.
It’s up to you! As I’m always saying – the joy of making it yourself is making it how you want. Me, since I inherited my mom’s sweet tooth – go for the sweet, lemony drizzle. Every time! In fact, I increased the quantity in the recipe and trust me when I say none of the people that helped with the sampling minded, at all~
Lemon Poppy Seed Scones
- 2 cups unbleached all-purpose flour 10 ounces
- 3 tablespoons granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold, unsalted butter cubed in approx. 1/2” pieces
- 1/2 cup half & half cream
- 1 large egg lightly beaten
- 2 teaspoons grated lemon zest 1 lemon
for the glaze (fyi I did increas the quantity - so use half if you want less):
- 3/4 cup icing sugar
- 1 - 2 tablespoons freshly squeezed lemon juice
Preheat oven to 400°F.
Line a baking sheet with parchment/silpat and set aside.
Add flour, sugar, poppy seeds, baking powder and salt to food processor, blitz for 10 - 15 seconds until thoroughly combined.
Add the cold, cubed butter and pulse 6 - 8 times to evenly distribute the butter.
In a liquid measuring cup mix the cream with the egg & lemon zest. Add to flour mixture and pulse a few times; it’s ok to see some flour as you’ll be doing a little light kneading to bring the dough together.
Tip out the dough/mixture onto a lightly floured board and knead gently about 10 times, just to bring the dough together. Split into two equal pieces.
Pat out into circles about 6” diameter and 1/2 inch thick. Cut into 8 pieces and place on baking sheet. Repeat with other half. Bake 18 - 20 minutes until golden.
Remove from oven and let cool on rack.
Combine the ingredients for the lemon drizzle, and scatter it over the top when the scones are cool - using as much/little as you like!
If you want the scones to have a smooth top, you must pat & smooth down the dough, gently, before you cut the scones.