Lemon Poppy Seed Scones, A Royal Treat
My love of all things citrus, and especially lemon continues. I just can’t get enough delicious, fresh, juicy lemon, so, here’s another go. Lemon Poppy Seed Scones with Rosemary and Thyme. This perfectly English delight is a morning (or anytime it suits you) salute to my obsession with that darling little family from England!
True confession, I have a royal obsession! Not in the fly-to-London, sit-in-front-of- the-castle and waive-a-sign, kinda way, but still, a bit uncomfortably “stalky”. I’m not kidding, I will stop anything I’m doing if a new story or picture pops up. I’m not a “celebrity crush” kinda gal, but I just can’t get enough of Will and Kate and those perfectly adorable kids! They are honestly the cutest little bits, I’ve ever seen! So many royal happenings too! A new little prince and my next obsession, a royal wedding! I can’t wait to come up with my menu!
The Royal “Lemon Poppy Seed Scones” Rules
Making these Lemon Poppy Seed Scones is super easy. First, chop your fresh herbs, rosemary and thyme and zest one lemon, set aside. A food processor is all you need for the mixing, no other bowls were injured in the making of this dish. That makes clean up super easy. Put all the dry ingredients into the bowl of the food processor, then add the butter and pulse until it is incorporated and is the size of tiny beads.
Add the lemon zest and the poppy seeds, the rosemary and the thyme. Next, add the liquid ingredients, one egg and the buttermilk, pulse a couple times until it all comes together. Dump it out on a lightly floured surface, shape it into a round disk, cut and bake. While they are baking, make the icing, it’s just fresh squeezed lemon juice, a little butter and some confectioners sugar and a pinch of salt. This icing is so lemony, good! You’re going to love it!
Special Note: If you don’t have any buttermilk, just add about 2 to 3 teaspoons of vinegar to the milk and let it sit a couple minutes. Your milk with become “curdled and sour”, just the way you want it!
Cool the Lemon Poppy Seed Scones on a wire rack and drizzle generously with the lemon icing. Yummm-O! I mean, delightful.
Scones - Lemon Poppy Seed Scones with Rosemary and Thyme
Ingredients
For the scones
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 tablespoon baking powder
- 1/4 teaspoon salt
- 2 1/2 tablespoons butter, cold and cut into pieces
- 3/4 tablespoons poppy seeds
- 1/2 teaspoon finely minced rosemary
- 1/2 teaspoon chopped thyme leaves
- 1 egg
- 1/2 cup buttermilk
For the Icing
- 3/4 cup confectioners sugar
- 3 tablespoons lemon juice
- 2 teaspoons butter
- 1/8 teaspoon salt
Instructions
For the Scones
- Preheat oven to 400 degrees. In the bowl of a food processor, add the flour, salt, sugar and pulse to mix. Add the butter and pulse about 5 times, until the butter is incorporated, and has texture of small beads throughout. Add lemon zest, rosemary, thyme and poppy seeds, pulse again 2 times.
- Put dough onto a floured surface and just bring it together to form a round disk about 6 inches wide. Cut into 6-8 even triangles, but do not separate. Put on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, just until golden.
- Remove from oven and let cool on a wire rack.
For the Icing
- Into a small bowl, add sugar, salt and lemon zest. Melt the butter and add to the sugar mix. Then, add the lemon juice. If to thin, add more sugar. If too thick, add a bit more lemon juice. The icing should flow slowly off a spoon.
- Under the wire rack, put another baking sheet lined in foil. Drizzle the icing on the scones.
