Friday, May 10, 2019

Lemon Poppy Seed Scone with Fresh Strawberry Glaze – These Passed the Test…Will You?

Certain things just go together, like lemon and poppy seeds, or gorgeous, freshly baked scones and a fancy brunch, which is why, with Mother’s Day coming up, the timing for these may be perfect. And yes, I was kidding about the poppy seeds affecting your Mom’s drug test, although if there are issues, I believe my joke disclaimer in the intro shields me from any liability.

The method for making these scones is very simple, but can be a little scary for a novice baker, since the dough starts off in such rough shape, but if you’re able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you’ll be rewarded with a much more tender scone. Having said that, even a slightly tough lemon poppy seed scone is a great thing to eat, so don’t stress either way.

Once again I’m using self-rising flour, and hope you do the same. It just works better for these recipes, and every serious baker should have some in their pantry. If you want to make your own, for every cup of regular all-purpose flour, just sift in a teaspoon and a half of baking powder, and a half teaspoon of fine salt. But regardless of which flour you use, or how you glaze these, I really do hope you give them a try soon. Enjoy!

Ingredients for 8 Lemon Poppy Seed Scones
2 3/4 cups self-rising flour (see note in blog post above)
1 stick (4 ounces) very cold unsalted butter, cut into cubes
2 tablespoons poppy seeds
1/2 cup white sugar
grated lemon zest from one lemon
1 large beaten egg
2 tablespoons fresh lemon juice
1/3 to 1/2 cup whole milk or as needed

- Bake at 375 F. for about 25 minutes

For the Strawberry Glaze:
3 or 4 strawberries, cut in quarters, and then finely mashed
enough powdered sugar to make a thick spreadable glaze


DSLAlex4 said...

Yuuuummmmm! I’ll have to try these. I love poppy seeds.

Jimmy said...

Whenever I make something with sugar and lemon zest, in order to get extra lemon flavor, I like to put the zest and sugar in a bowl and then rub them between my fingers until the sugar resembles wet sand. This happens because the rubbing releases oils from the zest into the sugar. It gives extra flavor and fragrance.

Mary said...

Chef John, the strawberry icing has prompted me to ask you a question. My eldest had a cake once topped with a strawberry butter cream frosting that was perfect, tasted of real strawberries and begged me to recreate it for her birthday. I tried using puréed strawberries in a buttercream frosting but it was too watered down. Any tips to get a natural strawberry tasting buttercream frosting that doesn’t have too thin a consistency?

Unknown said...

I made these this morning, without the glaze, and they turned out fabulous! Plenty sweet and flavorful even without the glaze

Laura said...

Do I need a silicone baking sheet?

ken koiii said...

OMG that looked so scary, Thank u Chef John!!! I love ur recipes bouncing balls , red ball

Ratty said...

Mary, on an ATK episode once they set the strawberries to drain then reduced down the juices to a syrup to add in later. This was to reduce the liquid in a recipe. You might try that. You've got me hungry for strawberry buttercream now!