I’m back! After writing pretty regularly here, about once a week, I cannot believe it has been 6 weeks since my last post! Thank you for all of you who came to visit me while I was on a small unplanned hiatus. If I even began to tell you what has happened in the past six weeks, you most likely wouldn’t believe it anyways. Most importantly, I’m back and I brought goodies.
Since, I am on Spring Break I have been doing a lot of baking. Of course that is what I would choose to do with a little free time! I have loved this Spring Break for so many reasons. It has not been the bikini drinking, dance partying, college days of spring break I remember, more like the wearing a flour caked apron, I finally got some laundry done, and binge watching the whole first season of Downton Abbey kind of fun….but still fun none the least. In my Spring Break baking, I have been addicted to baking scones. Every since I started making Strawberry Scones, I have been on a scone making frenzy. My latest is a Lemon Poppy Seed Scone with Lemon Glaze. I made them for Easter and they were a hit. That lemon zesty flavor is so perfect for spring and refreshing. It has just enough sweet to be considered a dessert, but something about a scone makes you feel like it’s totally okay for breakfast. I’ll find just about any excuse to eat a baked good at anytime of day.
The recipe base is the same as my Strawberry Scones, just changed up a few things.
Lemon Poppy Seed Scones with Lemon Glaze
2 cups all-purpose flour
4 Tablespoons sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter (cold)
1/2 cup heavy whipping cream
1 large egg
1 teaspoon vanilla extract
zest of one lemon
3 Tablespoons of Poppy Seeds
1 Tablespoon of Lemon Juice
Lemon Glaze (optional…but so lovely)
1 cup of powdered sugar
1-2 Tablespoons of lemon juice
1/2 teaspoon of vanilla
Preheat oven to 400 degrees. Prepare a large baking sheet with parchment paper or Slipat. (I prefer a Slipat.)
In a large bowl, mix the flour, sugar, baking powder, and salt. Take out very cold butter from the fridge, cut it into small pieces. Add the pieces of cut butter into the flour mixture and combine it with a pastry cutter or two knives until the flour mixture is crumbly.
In a small bowl, whisk the heavy whipping cream, egg, and vanilla together. Pour the wet mixture into the dry mixture. Mix together with a rubber spatula until everything is combined. Next fold in lemon zest, poppy seeds, and lemon juice, try not to overmix. The dough will be wet and sticky. When mixed form the dough into a disc and place on prepared pan and cut into equal wedges. Bake for 20-25 minutes or until lightly golden.
For the Lemon Glaze, mix powdered sugar, lemon juice, and vanilla. Pour over scones after they have cooled from the oven.