Monday, June 27, 2011

Lemon-Poppy Seed Scones with Lemon Glaze

I know I just posted a breakfast recipe (my favorite ricotta pancakes!), but I can never have enough great A.M. treats. The funny thing is that I usually eat eggs in the morning, but the sweet stuff is a bit more interesting, isn't it? And these are the prettiest little scones. They're packed with poppy seeds and lemon flavor, but the very lemony glaze is everyone's favorite part.

I think this is the first scone I've ever made with sour cream. I'm partial to buttermilk scones (and often have it in the refrigerator), but I also appreciate the sheer simplicity of a cream scone. Since it is an acidic ingredient, I was hoping the sour cream would have a similar tenderizing effect to buttermilk, but with a more pronounced tangy flavor.

I can't say I noticed much difference in flavor or texture between the sour cream and buttermilk scones--they were just equally good! There is always reduced fat sour cream in our refrigerator (if not, it's considered an emergency), so it's nice to know I can use it for scones if I have a sudden urge to bake. I wonder if full fat sour cream would make a noticeable difference...if you can drop some knowledge on that topic, please do!

Lemon-Poppy Seed Scones with Lemon Glaze
Adapted from Cookie Madness's recipe for sour cream chocolate chips scones.

I'm really enjoying these LorAnn super strength flavored oils that I read about on Sprinkle Bakes. They are more highly concentrated than extracts (recipe includes measurements for both), and the company sells every flavor you can imagine (except pandan, darn it). If you don't want to buy lemon flavoring or extract, add a tsp of lemon zest to the egg mixture, and some to the glaze, if you like.

Makes 12 small or 8 large scones

2 cups whole wheat pastry, or all-purpose flour, or half and half (9 ounces)
1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 Tbs plus 1 tsp poppy seeds

1 large egg
1/2 cup reduced fat or regular sour cream
3/4 tsp lemon flavoring oil or 1 1/2 tsp lemon extract

8 Tbs unsalted butter, cut into 1/2-inch chunks and chilled

1 to 2 Tbs milk, as needed

For glaze:
1 cup powdered sugar
fresh lemon juice, as needed
lemon flavoring/extract, as desired

Preheat oven to 400 F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda and poppy seeds; set aside.

In another bowl, whisk together the egg, sour cream and lemon flavoring/extract; set aside.

Add cold butter to the flour mixture. Work it in with a pastry blender, a fork, or your fingers until you have a shaggy, sandy texture with some pea-sized bits of butter remaining. Fold in the egg mixture, stirring just until moistened. If you still need more liquid to bring all the dry ingredients together, add 1 to 2 Tbs milk, 1/2-tablespoon at a time.

Turn dough out onto a lightly floured surface and quickly knead into a ball. If making small scones, divided dough in half. Shape dough into one or two 3/4-inch thick circles (I like to use a rolling pin for this). Cut the two smaller circles into 6 wedges; or cut your single circle into 8 wedges. Transfer to prepared baking sheet and bake about 12 minutes for small scones, 14-15 minutes for large scones, or until bottoms are golden brown. Transfer to a rack to cool.

For glaze, put powdered sugar in a small bowl and stir in just enough lemon juice to make a thick, slightly viscous glaze. Add additional lemon flavoring if desired. Spread onto cooled scones with a spoon. Let glaze set before serving.


bilant said...

Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

Rob Johnson said...

Love the mouthfeel of these!