Lemon Poppy Seed Scones
Ingredients:
2 cups all purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold butter, cubed
2 large eggs, lightly beaten
1/3 cup plain greek yogurt
3 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons lemon zest
1 tablespoon butter, melted
Glaze:
1 cup powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold butter, cubed
2 large eggs, lightly beaten
1/3 cup plain greek yogurt
3 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons lemon zest
1 tablespoon butter, melted
Glaze:
1 cup powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Directions:
Preheat oven to 375°F
Line a baking sheet with parchment paper. Set aside.
In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, and salt.
Pulse for 3 seconds just to combine the ingredients.
Add the butter. Do 3-1 second pulses. Until you still want to have chunks of butter.
Empty the flour mixture into a big bowl.
Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture.
Stir to combine everything. The dough will be slightly sticky.
On a lightly floured surface, pat the dough into a circle that’s about 1 inch thick.
Using a sharp knife, cut the dough into 8 wedges. Place the wedges on the baking sheet.
Using a pastry brush, gently brush each scone with melted butter.
Bake for 18-21 minutes or until lightly golden brown along the edges.
While the scones are baking, make the glaze.
Combine all of the glaze ingredients in a medium size bowl and mix to combine.
Remove scones from the oven and let them cool for a few minutes on the pan, then move them to a wire rack to cool for at least 5 minutes. Drizzle the glaze over each scone.
Line a baking sheet with parchment paper. Set aside.
In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, and salt.
Pulse for 3 seconds just to combine the ingredients.
Add the butter. Do 3-1 second pulses. Until you still want to have chunks of butter.
Empty the flour mixture into a big bowl.
Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture.
Stir to combine everything. The dough will be slightly sticky.
On a lightly floured surface, pat the dough into a circle that’s about 1 inch thick.
Using a sharp knife, cut the dough into 8 wedges. Place the wedges on the baking sheet.
Using a pastry brush, gently brush each scone with melted butter.
Bake for 18-21 minutes or until lightly golden brown along the edges.
While the scones are baking, make the glaze.
Combine all of the glaze ingredients in a medium size bowl and mix to combine.
Remove scones from the oven and let them cool for a few minutes on the pan, then move them to a wire rack to cool for at least 5 minutes. Drizzle the glaze over each scone.
Notes:
Glazing the scones while they are still slightly warm will make the glaze adhere better than if they are completely cool. The glaze will also better penetrate the surface of the scones.
You can cut the butter into the dry misture using a pastry knife, but the food processor makes short work of it and keeps the butter from melting.
Put the baking sheet with the scones in the fridge for a few minutes before baking. That ensures the butter stays intact while baking and gives the scones more lift and unctuousness.
Unctuousness is a great word. Right up there with umami. OOooooh mommy.
You can cut the butter into the dry misture using a pastry knife, but the food processor makes short work of it and keeps the butter from melting.
Put the baking sheet with the scones in the fridge for a few minutes before baking. That ensures the butter stays intact while baking and gives the scones more lift and unctuousness.
Unctuousness is a great word. Right up there with umami. OOooooh mommy.