Friday, April 3, 2015

Lemon Poppy Scones

Lemons! What's not to love?
 
 It's no secret that I love lemon! On of my favorite treats my mom made when I was growing up was lemon meringue pie. There is something wonderful about lemons, especially during the springtime.

 I adapted this Lemon Poppy seed Scone recipe from my Almond Chocolate Chip Scone Recipe. I don't like the dense texture egg lends scones so I never use them in my recipes. I opt for less butter than a lot of recipes because I like my scones a bit more on the light side.

 My kids adore a good scone. If I ask them what they want for breakfast they almost always say "scones!"  I sure hope my son's future brides know how to bake. My boys LOVE their carbs!

Lemon Poppy Seed Scones

1 3/4 c. flour
1/4 c. granulated sugar
2 tsp. baking powder
1/8 tsp salt
1 Tbsp. poppy seeds
zest of 1 lemon- divided
5 Tbsp. butter- chilled and sliced
1/2to 1 tsp. lemon extract
1/2 c. milk  

Preheat oven to 400 degrees. In a medium bowl whisk together the flour, sugar, baking powder, salt, poppy seeds and all but 1 tsp. of the lemon zest.
 Cut in the butter with a pastry blender until the butter pieces are about the size of peas. 
Mix the lemon extract into the milk and add it to the flour mixture. Mix just until incorporated.
 Don't over mix. 
On a lightly floured counter top roll the dough into a circle about 1 inch thick.
 Transfer to a baking stone or baking pan that has been sprayed with cooking spray. Score the dough into 8 pieces.
Bake 15-18 minutes or until golden brown. 
Cut along the score lines and transfer to a cooling rack.
Once cooled drizzle glaze onto scones.

Glaze

1 1/2 c. powdered sugar
1/2 tsp. lemon extract
1 tsp. lemon zest
milk

In a small bowl mix the powdered sugar, lemon extract and lemon zest with a whisk. Add milk a tablespoon at a time until desired consistency is reached. 




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