Lemon-Poppyseed Scones
Makes approximately 12
These light and bright bakes embody the essence of springtime with a flavor combination that is quite popular for muffins and that we think is even more marvelous when utilized in a scone for afternoon tea.
3 cups all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
½ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
1 cup plus 1 tablespoon cold heavy whipping cream, divided
4 teaspoons lightly packed lemon zest
1½ teaspoons poppy seeds
• Preheat oven to 375°. Line a large, rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
• In a small bowl, whisk together 1 cup cream, lemon zest, and poppy seeds. Add cream mixture to flour mixture, stirring with a fork just until a dough starts to come together. Working gently, bring dough together with hands.
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a fluted 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
• Brush tops of scones with remaining 1 tablespoon cream.
• Bake until scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
RECOMMENDED CONDIMENTS
Clotted cream
Strawberry jam
