Nothing says spring like lemons, and when it comes to lemons, I am a big fan. Someday, I’d like to own my own bake shop, and I’d possibly call it Sweet Lemon. My husband, who is a big lemon fan too, thinks I should change it to Sweet Pale Lemon (since I am a redhead). Hmmm…Sweet Pale Lemon Bake Shop just sounds like a mouthful. So, until that time, I will just continue to bake and share my love of baking with those around me. Here is a recipe for Lemon Poppy Seed Scones (from my aunt who owns a B&B in Maine). Just make sure you don’t make the same mistake I did and put too many scones on a cookie sheet. For some reason, I thought one sheet would do. And of course, when they came out of the oven, they were a little smushed together. (I then made a note on the recipe to use two cookie sheets next time. Live and learn!)
Mix the flour, sugar, poppy seeds, baking powder, salt, and lemon peel in food processor. (You can do this by hand, whisking it in a bowl, but this is much easier and faster.)
Look at all that delicious butter. Yum!
When you add the butter to the dry mixture, you should get something that looks like this.
Add the eggs and milk until it comes together. Flatten into a round ball and cut into wedges.
Lay on cookie sheet and brush with milk and sprinkle with sugar.
Lemon Poppy Seed Scones
3 cups all-purpose flour
1 cup + 1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup (maybe more) whole milk
Preheat oven to 375 degrees. Position the rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
Whish egg and lemon juice in medium bowl to blend. Add to flour mixture.
Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. (Because I love scones and eat them almost daily, I made two rounds, so that the scones were smaller and had the deliciousness last longer.)
Transfer scones to large baking sheet covered with parchment; brush with milk and sprinkle with remaining 1 tablespoon sugar.
Bake until scones are golden brown and tester (toothpick) inserted into center comes out clean, about 20-25 minutes. Transfer to rack and cool. Store in airtight container for up to 5 days.