I love lemons and all things lemon scented. If I could, my house would smell like fresh lemons all the time. Some of my favorite memories involve lemons, like a dear friend of mine taking the time to make homemade lemonade on a summer day way too long ago. One day I hope to grow my own lemons, maybe just a potted Meyer lemon tree with a handful of lemons each season, but it would make my heart sing to pick the sunny fruit and use its juices and rind to make up a batch of lemon poppy seed scones.
I haven't baked as much as I'd like to lately. I haven't done a lot of things I enjoy these past couple months. I hadn't picked up my beloved camera since the beginning of January for little one's birthday. But, today I photographed lemon scones. I photographed lemons. I spent about twenty minutes photographing lemons in the evening light, while I ignored the kitchen floor that needs mopped and the dishes stacked from lunch. The light and the lemons were mesmerizing. Just what I needed after too many rainy days here in South Texas.
I discovered this scone recipe about five years ago. It originally appeared in Bon Appetit in March 2002. According to the notes, this recipe was developed by Ledbetters, a breakfast restaurant in Connecticut.
Lemon Poppy Seed Scones
- 3 Cups all purpose flour
- 1 Cup plus one tablespoon sugar
- 3 Tbsp poppy seeds
- 1 Tbsp baking powder
- 2 tsp. grated lemon peel
- 1 tsp salt
- 10 Tbsp (1 1/4 sticks) chilled unsalted butter cut into small pieces
- 1 large egg
- 2 Tbsp fresh lemon juice
- 1/3 cup or more whole milk
Preheat oven to 375 degrees. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in large mixing bowl. Add butter and mix in using hands or a pastry cutter until mixture resembles a course meal. Whisk together the egg and lemon juice. Add to flour mixture until moist clumps form. Add milk and mix until dough forms, adding more milk if it seems too dry. Using floured hands, gather dough into ball and flatten into an 8 inch round. Cut into 8 wedges. Transfer scones to a large baking sheet, brush with milk, and sprinkle with remaining 1 tablespoon sugar.
Bake until scones are golden brown and a tester comes out clean, approximately 25 minutes. Cool. Store in airtight container at room temperature.