Saturday, February 18, 2012

Peter, Paul and Mary Scones (Lemon of Course)

Lemon tree very pretty, and the lemon flower is sweet.
Ah Peter, Paul and Mary, you should have written something about poppy seeds too.

I'm not really sure why lemons and poppy seeds go together, they just do.  Then again, I don't really know why little girls shrill and little boys like mud and insects (because I'm pretty sure none of us moms and dads teach either sex those things - especially the shrilling!) - random thoughts I ponder while baking.

I had bought an abundance of lemons because I thought to make curd.  That didn't happen.
So I made scones instead.  I'm versatile like that.

They weren't too dense, a little flaky even, and not sweet either. 
Perfect quick breakfast on the go - just make sure to bring floss for those pesky seeds or else people will be staring at you while you're talking to them thinking "should I tell her she's got poppy seeds in her teeth?  NAAA I'll just leave it" and then the next person comes along and tells you and you think to yourself "hey, that last person's a jerk, why didn't THEY tell me!?  Was it maybe not that noticeable and this new person is just obsessed with staring at peoples teeth (creepy)" 
In either of those cases its a clearly bad day if you don't floss.

I'm Listening to:  All My Life, K-Ci and JoJo

Lemon Poppy Seed Scones
recipe adapted from Martha Stewart's Magazine for orange-poppy scones

2 1/2 c. flour
1/3 c. sugar
1 tbsp. baking soda
1/2 tsp. salt
1/2 c. cold butter, cubed
1/2 c. buttermilk
zest of 1 lemon
1/4 c. juice of the lemon
1 large egg yolk
1 tbsp. poppy seeds

Preheat your oven to 400F.
In the bowl of your stand mixer add the dry ingredients and stir together for a 15-20 seconds with your blade attachment.  Add in your cubed cold butter and on low (speed 2) mix until it has crumbled chunks the size of peas but is otherwise combined. 
You no longer need your mixer.  Simply add in the buttermilk, zest and lemon juice, egg yolk and poppy seed and mix with a fork until just combined.  The more you work the dough the tougher your scones will be!
On a lightly floured surface turn out the dough - it will look like its a hot mess, don't worry, kneading it 10-12 times will bring it all together.  Form the dough into a circle about 8 inches or so and about 2-3 inches high (or so).  Cut into triangles.  Place on a parchment lined (or silicone sheet) baking sheet, brush with milk (or buttermilk) sprinkle some sugar over the top and bake until they are pale golden, roughly 15 minutes.
Let cool and enjoy!
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  1. Dudette is absolutely NOT allowed to shrill. Nothing sets my teeth on edge than a child doing that. She's allowed to play with mud though. :) I too am a fan of lemon and poppy seeds and think your scones look amazing. I love any scone and will be making these soon (maybe even this week!).

    1. If I had a daughter she wouldnt be allowed to shrill either! Ear piercingly annoying!

  2. Your scones are gorgeous! You rock sister!

  3. These look and sound pretty darn amazing! : )