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)

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