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Monday, June 8, 2015

lemon poppy seed scones

Another treat for your Monday meeting.  My co workers are getting so spoiled.  After my return from vacation I didn't make anything for Monday because the day before had been Mother's Day and I didn't feel like baking.  They told me, well ok we'll let you slide this time!  HAHAHA.  As you can see I've been on a scone kick.  I find that they are so easy to make and I can put all the ingredients together in the food processor the night before then in the AM before work I just add the butter and wet ingredients.  Pop them in the freezer for 20 minutes while I shower and dress for work and then bake them so when I arrive at work they are usually still warm.  Boy what a treat.
These scones are really good and have a nice tartness to them.  Hope you give them a try.

For the Scones:
3 cups all-purpose flour
1 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1 tablespoon lemon zest
1 teaspoon kosher salt
1/2 cup + 2 tablespoons unsalted butter, chilled and cut into small pieces
1 large egg
1/4 cup fresh lemon juice
1/3 cup 10% cream
For the Glaze:
1/4 cup icing sugar
1 tablespoon fresh lemon juice

Preheat oven to 375°F.  Line a baking sheet with parchment paper.
In the large bowl of a food processor, mix together the dry ingredients (flour, sugar, poppy seeds, baking powder, lemon zest, and salt), pulsing a few times until combined.  Add butter and pulse until mixture resembles coarse crumbs.  Whisk egg and lemon juice together in a small bowl, then add to the food processor.  Pulse until moist clumps form.  Add the cream, and pulse just until the dough comes together.
Using floured hands, gather the dough into a ball and flatten into a 4x4-inch square on the parchment paper-lined baking sheet.  Cut the square into three even rows and three even columns, forming 9 smaller squares.  Cut each square in half diagonally to form two triangles, making a total of 18 triangles.  (See this post for a similar example of forming mini scones). 
Spread the triangles evenly across the baking sheet, and bake in the preheated oven until scones are golden brown, about 20 minutes.  Transfer to a wire rack to cool.
To make the lemon glaze, whisk together the icing sugar and lemon juice until a pourable glaze forms.  Once scones have cooled, use a spoon to drizzle icing over the scones (or transfer the icing to a ziplock bag, snip off the corner, and squeeze out).  Serve immediately.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do all the Things You L ♥ve

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