Saturday, October 27, 2012

Lemon poppy seed scones

I'm renaming this blog, And the Scone....

These are super-flaky, light and fluffy, and crispy in all the right places. I recommend not overworking the dough (don't knead it so long that it all sticks together - let it crumble a bit as you pat it into place); the envelope-fold is crucial for flakiness and so is patting. No rolling pins! Also, try lining your pan with foil -shiny side up. I did this instead of my usual parchment lining, and I felt like the bottoms of the scones were crispier for it.

3 c. unbleached white flour
3 TB granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
2 TB poppy seeds
10 TB frozen butter
1 c. plain, whole milk yogurt
zest of 2 (preferably organic) lemons
juice of 1 lemon
~1/2 c. powdered sugar
~1 TB lemon juice

Preheat oven to 450 degrees F. Mix yogurt, juice of 1 lemon and zest of 2 in med. bowl (be careful not to "zest" into the white pith of the lemon - it's bitter!).

Whisk together dry ingredients in a large bowl and grate the frozen butter in (a lovely tip from America's Test Kitchen). Toss to coat butter.

Make a well in the center and add wet ingredients. Stir just until clumps form, then turn out onto lightly floured surface.

Knead just about 8 times until dough *mostly* holds together. Pat into rectangle 1-2" thick. Fold like an envelope then pat into rectangle again. Cut rectangle in half and pat/shape each half into circle about 8" in diameter. Cut each circle into as many wedges as you want (I do 8).

Reduce oven to 425 degrees and bake on lined sheet pan for about 15 minutes, until risen and golden brown to your liking in spots on top.

For Glaze (go for the glaze!)
Sift and mix powdered sugar and about 1 TB lemon juice (use the other lemon you zested and adjust to affect thickness) to make glaze and spoon over partially cooled scones. Enjoy.

Makes 16.

1 comment:

  1. Those look amazing! I can just imagine all those seeds popping under my teeth... :)