I have officially redeemed myself from my last baking catastrophe!
Say hello to my first attempt at scones ever.
Why I have never made scones before, I do not know but I will be making them again for sure!!
The recipe I chose was very simple and the majority of the ingredients were things I had around the apartment. I made a few adjustments to the original recipe based on other bakers' suggestions.
To make these scones:
Mix flour, sugar, poppy seeds, baking powder, lemon peel and salt.
Add butter and cut into dry ingredients.
I find it easiest to blend the butter in using my hands (clean hands, of course!). I literally just rub the butter between my fingers and blend it into the flour until it resembles a coarse meal.
Next, whisk egg and lemon juice in a bowl and add to the flour mixture until moist clumps form.
Finally, add milk and stir until dough comes together.
Next, you gather the dough into a ball...
And smoosh it flat until it's an 8" round.
Cut the round into 8-12 wedges. Place on a baking sheet, brush with milk and sprinkle with sugar.
Bake at 375F for 25 minutes.
Beautiful lemon poppyseed scones!!
And some...not so beautiful ones.
I actually have no idea why some of them fell lopsided in the oven but they still tasted good.
Fingers crossed that this will turn into a good baking streak for me :).
Lemon Poppyseed Scones (modified from epicurious.com)
- 3 cups all-purpose flour
- 1 cup + 1 tbsp sugar
- 3 tbsp poppy seeds
- 1 tbsp baking powder
- 4 tsp grated lemon peel
- 1 tsp salt
- 1/2 cup + 2 tbsp butter
- 1 egg
- 4 tbsp lemon juice (or juice of 1 lemon)
- 1/3 cup whole milk
Preheat oven to 375F. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in a large bowl. Add butter to the flour and cut in until it resembles coarse meal. Whisk egg and lemon juice in a medium bowl and add to flour mixture. Mix until moist clumps form. Add 1/3 milk and mix until dough comes together. You may need to add more milk if dough seems dry (I added a few extra tablespoons).
With floured hands, gather the dough into a ball and flatten into an 8" round. Cut into 8-12 wedges. Move scones to a large baking sheet. Brush with milk and sprinkle the remaining 1 tbsp sugar on top.
Bake until golden brown, about 23-25 minutes.