More scones. Scones are great to have stashed in the freezer for a quick snack or portable breakfast. Throw a frozen one into a microwave for a minute or less and it’s ready to eat. I normally bake them before freezing but they can be readied for baking, frozen, and put in the oven straight from the freezer so you can have just one or two freshly baked whenever you feel the urge to indulge.
These are best with fresh lemon zest in the dough, and fresh lemon juice in the icing. Freeze any leftover zest. Extra juice will keep for many weeks in the refrigerator. For any dish that highlights lemons you’ll find fresh lemon juice far superior to bottled juice and worth the effort to keep on hand. If you don’t care for poppy seeds just leave them out. Without the seeds these scones can be split and topped with strawberries and whipped cream. With or without, they are especially good served warm with raspberry jam or lemon curd and hot tea.
– Joan, 10 April 2020
Lemon poppyseed scones
- 3¼ cups (422 grams) all-purpose flour
- 9 tablespoons (126 grams) cold butter, cut into pieces
- 6 tablespoons (75 grams) sugar
- 1 tablespoon lemon zest, freshly grated
- 4½ teaspoons baking powder
- ¾ teaspoon salt
- 3 tablespoons (27 grams) poppy seeds
- 2 eggs
- 1 cup (227 grams) Greek yogurt, plain
- ½ teaspoon lemon extract
- 1 cup + 2 tablespoons (135 grams) sifted confectioners sugar
- 1 tablespoon lemon juice, freshly squeezed
Preheat oven to 400°F. Line a cookie sheet with parchment paper and set aside.
Work butter into the flour with your fingers or a food processor till small pieces of butter about the size of peas remain. Add remaining dry ingredients and toss together. Whisk the eggs and lemon extract into the yogurt, then pour into the dry ingredients and mix with a fork just until all of the flour is incorporated. Divide dough into 3 pieces, each about 5″ across and 1″ thick, on the parchment-lined cookie sheet. Use a bench knife or very sharp butcher knife to divide each piece into quarters. Push the pieces about 1″ apart so all of the exposed sides will bake up crispy.* Bake at 400°F for 20 minutes. Let them cool on the parchment on a cooling grid. While they are cooling stir together the icing. You can either dip the scones topside down in the icing, or use a fork to drizzle icing over the tops. Let the icing harden before packaging. Scones are best served warm.
*At this point you can put the whole pan in the freezer or continue with baking. Once unbaked scones are solidly frozen, store them in a ziplock freezer bag. To bake, place frozen scones on a parchment-lined cookie sheet, spacing them 1″ apart, and bake at 400°F for 20 minutes.