So a few years ago I wanted to make scones. I had never made them before and from my years of working at Starbucks I always thought they were just ok and kind of dry. Making them myself was a game changer. I got to play around with different flavor combinations and glazes and really became interested in it. Last Thanksgiving I made scones to take to a friend's house and fell back in love with them all over again. Plus, they are pretty darn easy to make! Next thing I knew I was trying out a new scone flavor every couple weeks...and still do to this day. I have made pumpkin, maple bacon, dark chocolate with an espresso chocolate ganache glaze, cranberry orange, blackberry sesame seed, blueberry and also lemon poppy seed. Now, me and my family haven't really met a scone we didn't like, but lemon poppy seed is a favorite. I take them to work to share or snack on them at home. I wake up pretty early for my job and take a few vitamins before leaving for work. When it's that early and you have an empty stomach, a nibble of a scone is the perfect way to start your day. I especially love them paired with coffee or tea.
So one Sunday morning I was the first one to wake up and decided I wanted to make some scones (go figure). So I threw on my Grandma's apron and started to get things set up...and then Evelyn woke up. She got dressed and came out to the kitchen and was very interested in what I was doing. So I let her be my helper. I told Chuck to go grab the camera and take some photos of us making scones together...and here we are. My scone obsession has come to life in a post. Now enough about me, lets make some scones:
Next, cut your butter into your dry ingredients. This task is easiest with a pastry cutter but if you don't have one you could use a whisk or even a fork. Your goal here is just to cut the cold butter into the flour mixture to make the butter into small pebbles.
Now for the fun part. Put your dough on a floured work surface and knead it into a flat round, then roll it out to about 1/4 inch thick. Cut it into triangles and place on a lined baking sheet.
|See what I mean? Lemon thief!|
Bake for about 13-15 minutes, until the edges turn slightly golden brown. Cool on a wire rack. When cooled, drizzle with glaze.
I try not to make too much glaze so I work in stages with the powdered sugar, a little lemon juice and half and half. Add a tiny bit more powdered sugar if needed, then maybe a bit more half and half. Once I get a nice thick glaze, I use a fork or a whisk and drizzle it on the cooled scones.
Summer is just around the corner and making me think of all kinds of new flavors I want to try. Strawberry lime, tomato basil, zucchini and cheddar...YUM! I've attached a recipe for your convenience. Thanks for reading!
Get the recipe here: Lemon Poppy Seed Scones