This recipe has been a work in progress for years! That may seem like a little overkill for a scone recipe, but sometimes there are moments when a scone must be perfect. Like, when your sister decided that instead of wedding cake she wants to serve a twist on individual strawberry shortcakes at her July wedding reception. Needless to say, these scones are amazing with strawberries or a blend of other fresh berries. They are also perfect with a cup of coffee for a quick breakfast!
I have to admit, this is the first time that a recipe has been kinda hard for me to share. I put a lot of time and effort into tweaking these scones to be what I consider to be the perfect blend of moist and flaky, zesty and sweet. I’ve not often felt possessive about my creations, but this one…I don’t know…it just seems a little more special. Perhaps due to the sentimental value associated with my sister’s wedding, perhaps because there are millions of lemon poppyseed scone recipes out there (but none as perfect as mine, in my humble opinion!). Whatever the reason, I hope you can appreciate this recipe as being something special to me. I guess that’s why it’s taken me a year to finally expose my secret!
- 3 cups flour
- 1 cup sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 tablespoon lemon peel
- 1 teaspoon salt
- 10 tablespoons butter, chilled, cut into small pieces
- 1 large egg
- 2 tablespoons lemon juice
- 1/3 cup half and half
Mix flour, sugar, poppy seeds, baking powder, lemon peel and salt in the bowl of a food processor. Pulse two or three times to blend.
Add butter to dry ingredients and pulse until mixture resembles coarse meal.
Whisk egg and lemon juice in a small bowl.
With food processor running, add egg mixture to the dry ingredients. Turn off the motor as soon as all the egg has been added.
Transfer the scone batter to a large bowl, and make a well in the center. Add the half and half to the well, and stir just until dough comes together. Gather dough into a ball. Divide dough in half, and wrap one half in plastic wrap to chill.
Flatten the other dough half into a six inch round, and slice into eight wedges.
Place scones on a parchment lined baking sheet alternating the position of the triangle tip of the scone (this helps them bake more evenly).
Bake in a 350 degree oven for 18 – 20 minutes, or until bottoms begin to brown ever so slightly. The scones will be evenly puffed, but should remain very light in color. Repeat shaping and baking process with remaining dough half.
Allow baked scones to set for 5 minutes on baking sheet before transferring to a wire rack to cool completely. For an even stronger lemon flavor, brush cooled scones with a light glaze made from 1 teaspoon fresh squeezed lemon juice and 1/4 cup powdered sugar.
Everyone in this house loves a fresh baked scone!