Ok, I know I’m confusing you here. I was all pumpkin and butternut squash and blah blah blah, and now I’m giving you lemon poppy seed.
But just stay with me here, people, there’s a super good reason for it.
I’m giving you lemons because, well, sometimes life does that (yes, I literally had a bunch of lemons begging to be used). And when life give you lemons, people, you make lemon poppy seed scones.
And these scones with knock your socks off. They were so good by themselves that I didn’t even want to frost and/or glaze them, which is super impressive because I want to frost and/or glaze everything, ever. These just melt in your mouth all on their own, without the frosting assist. Like magic.
I know we’re all up in fall’s business here in New England, but any time of year is a good time for lemon poppy seed scones. Especially when life gives you lemons.
Lemon Poppyseed Scones
Prep time: 15 minutes | Bake time: 15 minutes | Total time: about 40 minutes with cooling
Yield: about 8 large scones
- 3 cups flour
- 1 cup sugar
- 3 tbsp poppy seeds
- 1 tbsp baking powder
- zest of 1 lemon
- 10 tablespoons cold butter unsalted, diced
- 1 egg
- juice of 1 lemon
- 1/3 cup heavy cream
Preheat oven to 350 º F. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder and lemon zest. Cut in the cold butter using a pastry cutter or two forks until the mixture looks like corn meal, or the butter is the size of peas. In a measuring cup, whisk together the egg, lemon juice and heavy cream. Slowly pour the wet ingredients in to the dry and mix until the mixture just barely comes together.
Turn the dough out on to a floured surface and roll out in to large disk, about 1 inch thick. Cutting across the diameter, cut the dough in to 8 triangles. Place on a baking sheet lined with parchment paper and bake for 15 minutes, until the edges are just barely golden. Let cool for 10 minutes and serve slightly warm. PS- these are amazzzzinnnnggggg when topped with blueberry jam. You heard it here first.