Lemon Poppy Seed Scones

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The first recipe a cook masters holds a very special spot in their hearts. For me this spot is reserved for these lemon-lavender poppy seed scones. It was the first recipe I designed and remembered by heart and remains one of my specialties. A few years ago, I was flipping through Baking Illustrated when I saw a recipe for british cream scones. I became inspired and for the next month I spent any free time I had experimenting with scones. I love how scones are a great vessel for an infinite number of combinations. I must have made more than 15 batches of scones during that month ranging from classic plain to bizarre (but still yummy) strawberry with balsamic vinegar glaze. The lemon-lavender poppy seed stood out among the others, combining a classic flavor profile with a little twist. The top of these scones is crisp with a tangy and sweet glaze that has a tantalizing hint of lavender that keeps you coming back for more. The flaky crust is contrasted by a moist, buttery, cloud-like interior with a little bite from the poppy seeds and bright lemon zest studded into the crumb.  These scones are without a doubt one of the best confections I make, and now you can make them too.

Daniel

Ingredients:

  • For Scones
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon table salt
  • 5 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
  • 2 tablespoons poppy seeds
  • Zest of 1 lemon
  • 2 teaspoons lemon juice
  • 1 cup heavy cream
  • For Glaze
  • 1 ½ cup powdered sugar
  • 2 tablespoons very soft warm butter
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 2 tablespoons dried lavender (optional)

Instructions:

IMG_03051. Adjust oven rack to middle position and heat oven to 425 degrees.

2. Put sugar and lemon zest into a small bowl and rub the zest into the sugar to release the oils.

2. Place flour, baking powder, and salt in large bowl and whisk together

3. Use a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.

4. Stir in sugar and poppy seeds.

5. Stir in heavy cream with rubber spatula or IMG_0306fork until dough begins to form, about 30 seconds. Then with your hands knead the dough a little in the bowl to pick up some of the dry bits. ProTip: The dough should look dry, crumbly and dense.

6. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough ball.

7. Flatten into an even disk 8 inch disk. ProTip: Flatten into a disk in an 8 inch cake pan to make a perfect circle. Using a bench scraper cut into 8 even wedges and place on an ungreased baking sheet.

8. Bake until scone tops are light brown, 12 to 15 minutes.

IMG_03079. While scones are baking, start the glaze. Warm up the lemon juice in the microwave for about 10-20 seconds. Rub the lavender in your hands to release the oil then let it sit in the lemon juice for at least 10 minutes. ProTip: The lemon juice should start looking purple before you use it in the glaze.

10. Put the butter, lemon zest, and powdered sugar in a bowl. Strain out the lavender from the lemon juice.

11. Whisk in 2 tablespoons of the purple lemon juice. Add more lemon juice as necessary until the glaze is thick but pours, about the consistency of ketchup. ProTip: If you want big lavender flavor, add back in 1 tablespoon of the strained lavender to the glaze.

12. Glaze the scones while they are still warm and serve.

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2 comments

  1. Chomp Chomp Food · August 21, 2017

    Great recipe! I can’t wait to try this! 🙂

    Like

    • Julie de Lara · August 21, 2017

      You’re so kind! Let Daniel and I know how it works for you an did you have any questions.

      Liked by 1 person

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