These light and bright bakes embody the essence of springtime with a flavor combination that is quite popular for muffins and that we think is even more marvelous when utilized in a scone for afternoon tea.
Lemon-Poppyseed Scones
Serves: approximately 12
Ingredients
- 3 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- 4 teaspoons lightly packed lemon zest
- 1 1⁄2 teaspoons poppy seeds
Instructions
- Preheat oven to 375°. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
- In a small bowl, whisk together 1 cup cream, lemon zest, and poppy seeds. Add cream mixture to flour mixture, stirring with a fork just until a dough starts to come together. Working gently, bring dough together with hands.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a fluted 2 1⁄4-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
