I’ve missed my little home here in cyberspace! But to make up for my absence, I’ve made the most wonderful scones to share with you. I’ve always been a fan of lemon-poppyseed breakfast breads, but these are excellent. I got this recipe from the wednesday chef, and like her, I think they are quite good, if I do say so myself.
The recipe couldn’t be simpler, and after just a few minutes you can have these tender little bites of biscuity goodness in the oven. Like biscuits, you don’t want to over mix the dough or they will be small and hard and not good at all. Just barely mix the wet and dry ingredients until they come together, then flour your counter and cut them out. Brush on a some butter and sprinkle with a little sugar and in they go. Instead of buttermilk the recipe calls for heavy cream, which actually makes them a little dense and sort of makes you feel like you’re having the most wonderful treat for breakfast.
I only zested a lemon and a half, and you can see the pile of poppy seeds I put in. They give the scones just the right amount of crunch and combined with the bite from the lemon, these scones are the perfect breakfast with a cup of coffee. I’ll be enjoying these on my way to work for the next week or so, since the recipe makes 10-12 of them, depending on how big you make them. The recipe says to cut them out into 3 in rounds, but I just pulled the dough apart and made some scone-type shapes, and I think that worked pretty well.
For those of you who aren’t living here in Dante’s inferno (that is, Atlanta, Ga) I hope your summer is starting off a little cooler than ours is – it was 99 degrees out when I got off work yesterday. I think my next project is going to be a frozen margarita cake I found somewhere…Meanwhile, I’m off to water my tomatoes so they don’t rebel against me.
3 1/2 cups flour
1/2 cup plus 1 tablespoon sugar, divided
1/2 cup plus 2 tablespoons poppy seeds
3 tablespoons grated lemon zest
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups whipping cream
2 tablespoons melted butter
1. Mix the flour, one-half cup sugar, poppy seeds, lemon zest, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl, whisk together the egg and the whipping cream. Stir the cream mixture into the dry ingredients just until combined; do not overmix.
2. Heat the oven to 350 degrees. Place the dough on a lightly floured surface and gently pat into a 1-inch-thick round. Cut out scones with a 3-inch round cutter that has been lightly sprayed with nonstick spray. Place the scones on a parchment-lined baking sheet, several inches apart. Brush the tops with melted butter and sprinkle with the remaining tablespoon sugar.
3. Bake the scones 20 to 24 minutes, until lightly golden on the sides and bottom.