lemon poppy seed maria provenzano

Ahhhh Lemon Poppy Seed! My one of my favorite flavor combinations.

I make scones all of the time because they are quick! You don’t have to wait for the ingredients too come to room temperature, you don’t have to do any kind of prep, and they are they sound fancy! I like to make my scones a good mixture of crumbly but also soft. After testing this recipe a number of times, I think I found the perfect balance.

Tips for making Lemon Poppy Seed Scones

*Cold butter is the the key! This makes the scones light and fluffy.

*Fold the dough. Yes, that’s exactly what you do! I fold the dough, roll it out and then fold it and do it all over again. This adds layers to the dough and makes the scones even more flaky.

*Normally, I bake scones right from the fridge or right from the freezer but I found that with this recipe it bakes up nicer when it’s made fresh. However, if you want to make them ahead of time then I would say that you might want to let them sit out at room temperature for about a half hour to an hour before baking them. They will still be good but maybe not as fluffy if you skip this step.

Ingredients:

2 1/2 cups unbleached all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons poppy seeds

1 egg

1 tablespoon fresh lemon zest

1/3 cup fresh lemon juice

8 tablespoons unsalted butter cut into 1-inch pieces; cold

For the glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees.

Place the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds into the bowl of a food processor.

Pulse a few times to gently combine the ingredients.

Add in the butter and pulse until the butter is broken up into about pea-size pieces.

Mix together the fresh lemon juice and egg; make sure to do this quickly right before adding it into the flour mixture.

With the processor running pour in the egg/lemon juice mixture and pulse to combine until it starts to come together to form a dough (being careful not to overmix).

Pour the dough out onto a floured surface and use your hands to bring the dough together.

Press the dough into a flat circle, then fold the circle in half and press into a flat circle again. Repeat another time, then press the dough into a flat circle that is about 1 inch thick.

Use a knife to cut the circle down the center to make a half-circle and then again to make a cross-cut.

Then, cut each of the quartered sections in half to make the entire look like it’s cut like a pizza. You should have 8 pieces.

Place the cut pieces onto a baking sheet lined with parchment paper and bake for about 15-18 minutes or until the edges start to become golden.

Make sure not to wait too long to bake them! You want the butter to still be cold when you put it in the oven.

Allow the scones to cool while you make the glaze.

Whisk together the powdered sugar with the lemon juice and vanilla extract. You want it to be thick enough to keep the drizzle shape when you pour it on the scones, but if it is too thick you can add a little more lemon juice, and if it is too thin add some more powdered sugar.

Once the scones have cooled slightly, drizzle the glaze over top of the scones. To make the drizzle really pretty, you can pour the glaze into a piping bag (or ziplock bag) and cut the tip off, then drizzle over the scones.

These are best the day they are made, especially if the glaze is on them.

lemon poppy seed maria provenzano

lemon poppy seed maria provenzano

lemon poppy seed maria provenzano

lemon poppy seed maria provenzano

lemon poppy seed maria provenzano

lemon poppy seed maria provenzano

 

lemon poppy seed maria provenzano