It’s been a wild week and month…for all of us.
The coronavirus has stopped us all in our tracks, changing our plans, restricting us from the outside world and making us worry about our health and others.
That’s a lot for the brain to handle when you’re trying to keep your daily routines and stay above it all.
That’s why I think our brains needs some rest and something else to focus on…like baking.
I’m not saying holding a warm scone or the art zesting a lemon will fix all our problems, but I do think it may slow our heart rates for a bit and remind us what it’s like to breathe deeply.
So, here’s my baking prescription for you: Make some scones!
I’ve got lots of scone recipes on the blog for you to try (depending on what you have in your fridge and pantry):
Apparently I’m really into chocolate chips in my scones (who’s surprised?!).
But today’s recipe is a little different.
I just love the taste of lemon and poppy seed together. In a cake, in a scone. It makes me feel extra British for some reason, and it’s just a wonderful mix of flavors, zesty and a bit savory, that go so well together.
Without further ado, here are some Lemon Poppyseed Scones to help you brave the next week or two.
Lemon Poppyseed Scones
Jump into scone-making with these zesty, flavorful and simple Lemon Poppyseed Scones.
Ingredients
- 2 1/4 cups flour
- 1/2 cup sugar
- 1/4 cup poppy seeds
- 3/4 tsp. baking soda
- 1 tsp. cream of tartar
- 1/2 cup unsalted butter, chilled
- 1/4 cup lemon juice
- 1 egg
- 1/4 tsp. lemon zest
- 2 tbs. heavy cream (optional)
Instructions
-
Heat oven to 375 F. In a large bowl, stir together the flour, sugar, poppy seeds, cream of tartar, baking soda and salt. Cut the butter into 1/2" cubes and distribute over the flour. Using two knives, scissors fashion, or your hands, cut in the butter until the dough feels like coarse crumbs.
-
In a small bowl, stir together the juice, egg and zest. Add the juice mixture to the dough and stir to combine. The dough will be sticky.
-
With lightly floured hands, bring the dough together and pat or spread or roll into a 1/2"-high shape. Cut squares or circles out of the dough (don't twist your circle cutters if you use those) and put on to a Silpat- or parchment-lined baking sheet.
-
Brush tops with heavy cream and bake for 20 minutes, or until lightly browned.
