LEMON POPPYSEED SCONES

Man oh man – these are a TREAT. My sister recently had a baby (eek!) so to help out, I have been providing her and her family some breakfast baked goods to ease the early morning wake up calls. This weekend I whipped up some lemon poppyseed scones and they turned out AMAZING. I was surprised with how easy they were (slightly harder than muffins, but easier than pie crust)!

Here’s what you need: 

For the scones:

• 2 c all-purpose flour
• 1/3 c granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon
• 1 Tbsp poppyseed
• 1 stick butter (cold)
• 1/2 c Greek yogurt (plain)
• 1 egg
• 2 Tbsp whole milk

For the glaze: 

• 1 1/4 c powdered sugar
• 1/4 c whole milk

Here’s what you do: 

For the scones: 

1. Preheat oven to 400º

2. Measure out flour carefully by spooning flour into measuring cup and leveling with a butter knife. Pour flour into medium size bowl.

3. Add sugar, baking powder, baking soda, salt, lemon zest and poppyseed. Whisk to combine.

4. Cut butter into small cubes or chunks and add to the dry mixture. Using your hands, work the butter into the flour until it resembles coarse crumbs.

5. In a separate bowl, whisk together Greek yogurt and egg. Gradually add whole milk until you get a silky, runny texture. (This should be thicker than milk, but thinner than pudding.)

6. Pour yogurt mixture over the flour/butter mixture. Using a fork, fold the wet ingredients into the dry until fully incorporated. Once a dough starts to form, pour out onto a lightly floured surface. Note: the mixture will not be fully incorporated and  will still be crumbly – that’s ok! 

7. Lightly press the mixture together and knead slightly until a dough forms. Form into a disc and using your fingers, push the edges out gradually to a 1/2″ thickness.

8. Cut out 12 triangles and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes until lightly browned on the edges and still pale on the top.

TIP: Parchment paper helps prevent the bottoms from burning! 

For the glaze: 

1. Measure out powdered sugar. Gradually whisk in whole milk until a thick glaze forms. Note: you may not need all the milk! Only add enough to dissolve the powdered sugar otherwise glaze will be too watery. 

2. Spoon glaze over warm scones and let cool.

TIP: Using whole milk is important! This helps the glaze “set” so you can easily store/transport your scones without a sticky mess! 

A quick an easy breakfast that doesn’t cost you $4.75 :’)

Happy Baking!

Jenny