Lemon Poppy Seed Scones

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.

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But just stay with me here, people, there’s a super good reason for it.

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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.

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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.

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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.

Recipe

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.

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Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze

So I had one of those weekends.

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You know, where everything seems to just flow?  Everything was easy, fun. It felt like summer. Life was good.

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Life was also good because I made these sweet rolls. Sweet as in they have sugar in them, but also sweet as in awesome. Because that’s what they were. Totally. Freaking. Awesome.

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These rolls rocked the blueberry/lemon combo, which I’m seriously loving right now.  The fresh blueberries in the filling get super sweet during the baking process and just melt in your mouth, and the lemon zest adds a little punch that’s soooo gooooood.

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And if you’re thinking that the lemon cream cheese glaze on top is too much and are considering leaving it out, whatever you do, don’t. I could have eaten the glaze by itself with a spoon, but putting the it on top of these things was maybe the smartest decision I’ve ever made. The extra lemon-ness took these things to a whole different level. A whole better level.

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This recipe takes a little bit of time, but, hey, all good things are worth waiting for. Let’s just call this a labor of love, shall we? Also, you can definitely make the rolls the night before, let them rise while you sleep and just pop them in the oven when you wake up in the morning and have yourself an awesome breakfast in no time.

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Totally. Freaking. Awesome

Recipe

Prep Time: 30 minutes | Bake Time: 25-30 minutes | Total Time: about 4 hours (mostly downtime)

Yield: 8-10 rolls

Dough:

  • 1 eggs
  • 2 ¼ cup all purpose flour (an additional ¼ cup may be necessary)
  • 3 tbsp sugar
  • 3 tbsp canola oil
  • 1  (¼ oz) packet instant dry yeast
  • pinch of salt
  • ½ cup light canned coconut milk (buttermilk, cows milk, almond milk, etc may also be used)

Filling

  • 2 tbsp butter, softened
  • ¾ cup blueberry preserves
  • zest of 1 lemon
  • ½ cup fresh blueberries

Glaze

  • 2 tbsp butter, softened
  • 1/3 cup cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla
  • Juice of ½ a large lemon

In a stand mixer with paddle attachment (or by hand) mix together all ingredients except the milk. Bring the mild to temperature by heating it in the microwave. The temperature will depend on what brand of yeast you’re using, but it’s usually between 100° F and 130 ° F… Just look on the yeast packet to determine the correct temp! If it doesn’t specify, I would err on the cooler side, around 110 ° F so as to avoid overheating the milk and killing the yeast.

Pour the milk over the ingredients in the stand mixer and mix on low speed for 7-10 minutes (10 minutes if by hand). Dough should be formed and come away from the side of the bowl easily. If it is super sticky, add extra flour a tablespoon at a time until the dough becomes less sticky.

After kneading the dough, turn it out onto a large greased bowl, cover with saran wrap and place in a warm space until the dough has doubled in size, about 90 minutes to two hours. Punch the dough down, roll out onto a floured surface and knead by hand for about 3 minutes.

Using a rolling pin, roll the dough out into a large rectangle, approximately 12×18 inches. Spread the two tablespoons of butter evenly over the dough. In a small bowl, mix the blueberry preserves and lemon zest. Pour the mixture over the buttered dough and spread evenly. Sprinkle the fresh blueberries over the preserves.

Butter and flour a 9-inch pie dish and set aside.

Gently roll the dough up lengthwise. Cut the rolled dough into approximately 2 inch wide pieces, discarding the very ends of the roll (I ended up with nine rolls). Carefully place the rolls into the pie dish.

At this point you can either:

1)    Let the rolls rise in a warm space until doubled in size, about 60-75 minutes.

2)    Cover with a damp cloth, then saran wrap, and let the rolls rise overnight.

Regardless of which option you choose, in the last minutes of rising preheat your oven to 350 ° F. Bake for 25-30 minutes, until the tops of the rolls are just the slightest hint of golden brown.

In the last minutes of baking, make the glaze. Simply combine all ingredients together until smooth. Drizzle (or, if you’re like me, pour excessively) the glaze over the rolls. It will smell like blueberry-lemon-weekend joy in your kitchen.

The rolls are best served immediately, but can be stored and heated up in the microwave for 24-48 hours (possibly longer but I honest can’t tell you because these disappeared within a matter of hours!). Enjoy!

Recipe adapted from Averie Cooks.