lemon poppyseed scones

Fresh from the oven.

If I had a specialty, I suppose it would be scones. I can bake a mean scone. Over the years, I've made more scones than my little Katy brain can even comprehend....or would like to admit. In fact, I don't think I've ever met a scone I didn't like. Sweet, savory, warm from the over, or packed in my bag for a quick breakfast on campus. Scones are my no-fail go-to breakfast. I think they should be yours, too. :)

There's one trick to making scones. It's all about cutting the butter into the dry ingredients. That's really the super scone secret, the trick to making a perfectly flaky scone. You can use a pastry blender, a fork, your hands, it's all good. If you can cut butter, you've got it down.

Scones + glaze.

These Lemon Poppyseed Scones taste like spring. They're the perfect breakfast with a big ol' cup of coffee. Or, if you're feeling particularly British, go for tea. It's not really my thang, but more power to ya. Come to think of it, these scones would even be a perfect addition to an Easter brunch. What timing! Enjoy!

Lemon Poppyseed Scones

Ingredients:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons unsalted butter, frozen
1/2 cup full-fat sour cream or yogurt
1 large egg
Zest of 1 lemon

Glaze:
1/4 cup strained lemon juice
2 tablespoons melted butter
1 1/3 cup powdered sugar

Instructions:
Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside (I used a baking stone).

In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.

In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.

Lightly flour a surface (you can use the lined baking sheet or stone if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet or stone. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.

While the scones are cooling, whisk together the glaze ingredients until smooth. Place in a Ziploc bag and drizzle over the scones. You can do it while they’re still warm so it spreads over the top and sides of the scone (which I kind of love) or you can wait until they’re completely cool and drizzle squigglies over the scones.

Yield: 8 scones

Source: Our Best Bites