Quick post...I am back into the full force of things with school and I haven't had a chance to do much baking. School is going well....actually, school is fantastic!!! I love my mentor, I love all of my teachers, I love lab time where we work on projects and learn hands-on! I can't even describe how wonderful this program is and how lucky I am to experience it. My classmates are all wonderful and like a second family to me....I love my peacocks! (Yes, that is what we are...we are peacocks! Each class picks a mascot and ours is the peacock!) These lovely scones were baked for my peacock classmates and they were all gone, so I assume that means they were good. I used a recipe from Bon Appetit but increased the lemon zest and juice....you can never have too much lemon! :)
Lemon Poppyseed Scones (mini) adapted from Bon Appetit
3 cups all-purpose flour
1 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1 tablespoon lemon zest
1 teaspoon salt
10 tablespoons butter, chilled and cut into small pieces
1 large egg
1/4 cup fresh lemon juice
1/3 cup cream or half and half
1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In the large bowl of a food processor, mix together the dry ingredients (flour, sugar, poppy seeds, baking powder, lemon zest, and salt), pulsing a few times until combined. Add butter and pulse until mixture resembles coarse crumbs. Whisk egg and lemon juice together in a small bowl, then add to the food processor. Pulse until moist clumps form. Add the cream, and pulse just until the dough comes together.
Using floured hands, gather the dough into a ball and flatten into a 4x4-inch square on the parchment paper-lined baking sheet. Cut the square into three even rows and three even columns, forming 9 smaller squares.
Cut each square in half diagonally to form two triangles, making a total of 18 triangles.
Spread the triangles evenly across the baking sheet, and bake in the preheated oven until scones are golden brown, about 20 minutes. Transfer to a wire rack to cool.
To make the lemon glaze, whisk together the powdered sugar, zest, and lemon juice until a pourable glaze forms. Once scones have cooled, use a spoon to drizzle icing over the scones (or transfer the icing to a ziplock bag, snip off the corner, and squeeze out).