- Lemon Scones -

I love bringing scones to a holiday gathering. They are always somehow impressive. 'Scones' just sound so very dignified and British.  "Yes, I just had tea and scones with Lady So-and-so..."

Anyway. This is my very favorite scone recipe. It came from the recipe section of Sense and Sensibility forums, from British costumier Suzi Clarke.

Later I'll be sharing a recipe for savory scones, but for now.....

Lemon-Poppyseed Scones

3 c. flour

1 c. sugar

1 Tb. sugar

3 Tb. poppy seeds

1 Tb. baking powder

2 t. grated lemon rind

1 t. salt

10 Tb. chilled unsalted butter, cut into small pieces

1 large egg

2 Tb. fresh lemon juice

1/3 c. whole milk

Preheat oven to 375. Mix flour, sugar, poppy seeds, baking powder, lemon peel, and salt. Add the pieces of butter and combine until mixture resembles coarse meal. I usually end up having to work the butter in with my hands.  

Whisk egg and lemon juice together and add to flour mixture. Mix until moist clumps form. Add milk and mix until dough just comes together, adding more milk if dough seems dry.

Using floured hands, gather part of the dough into a ball. Flatten into 8" round.

Have a small bowl of sugar and a small bowl of milk and a pastry brush handy.

Brush the round of dough lightly with milk...

...then sprinkle with sugar.

Cut into 8 wedges.

Transfer scones to a large baking sheet. Bake until scones are golden brown and tester inserted into center comes out clean. Anywhere from 10-25 minutes. Transfer to rack and cool.

I've taken lemon scones everywhere, to many reenactments especially. They are so elegant, have such a nice texture, and aren't too sweet.

Also, lemon curd makes a great topping! I'll try to make some of that soon, so I can post a tutorial.