Garlic Girl's Lemon Poppy Seed Scones

I should just get it over with and marry a scone. Yep, that’s how much I love them! I’ll never stop experimenting with recipes because I decided that the different textures, mixtures and flavors of scones are almost always good. There are scones that are muffin-like, biscuit-like, biscotti-ish, soft, dry, nutty, sweet, rich, fruity, etc – and I really do like them all. However, I tend to appreciate scones that are a little less sweet, on the healthier side, and most of all – homemade! This scone recipe is a good one because you can basically add any ingredients that you like. It’s a little cakey in the middle with a crispier top, and is very, very simple to make. I love poppy seeds, and lemon and poppy seeds seem like the perfect fit, so here you go!

Garlic Girl’s Lemon Poppy Seed Scones

Makes about 8 scones

Ingredients
2 c unbleached flour
4 tbls cold butter, cut in small pieces
3 tbls poppy seeds (you can use less if you like, I just like a lot)
¼ c sugar
¾ c buttermilk (or just add 1 tbls of white or cider vinegar to a cup of milk and let sit for 10 minutes)
pinch of salt
1 tbls lemon zest (grated lemon peel)
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
a little milk for brushing on scone prior to baking

Preparation

– Preheat oven to 400.

-In a mixing bowl, add all the dry ingredients (including the poppy seeds) and whisk for a few seconds,

-Add the butter to the flour mixture and with pastry cutter (or two knives) cut the butter in the mixture until mixture looks crumby and there are no big chunks of butter. I always use the tips of my fingers to further incorporate the butter into the flour.

-Make a well in the middle, add the buttermilk, extract and lemon zest and mix just enough until it all comes together.

– Turn out onto clean and lightly floured surface.

– Knead lightly and then form into a round shape that is about an inch and half thick.

– Now place on floured wax or parchment and reshape if needed.

– With floured knife, cut as you would a pie and place each separate piece on a baking stone (or tin, but I prefer a stone).

– Brush tops of each scone with a little milk.

– Bake for about 20 minutes.

Serving suggestion:
Scones are always good served fresh out of the oven with a little butter (yes, butter – it’s all about moderation!) or your favorite spread. I tried this scone with a little lemon curd and that was yummy. You can serve this alone, or with a traditional breakfast of eggs and bacon, an omelet, etc.

And of course, you can’t forget the coffee. Today I made a homemade latte. Below are a couple little easy tricks to improvise your favorite latte.

– Prepare coffee the way you like it. I love using a French Press.

– Heat milk or half n half on the stove and then put in a tall container.

– Now whip with a mini aerator or Braun hand blender.

– Pour milk into coffee cup while holding the foam back with a large spoon.

– Top with foam and then sprinkle a little nutmeg, cocoa powder or cinnamon.

Enjoy!!!!

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