While I'm more of a chocolate-kinda-gal, my boyfriend always bugs me to bake more fruity things, so I finally caved. After some trial-and-error, I have to admit that I'm pleasantly surprised with the result. The lemon curd in particular turned out very well, to the point where I ate it on its own after we ran out of scones. As summer is coming to an end, I decided to finish this season on a lemon-y note with more recipes to come shortly!
Ingredients:
Dough:
- 3 cups all purpose flour
- 1/2 cup caster sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cups butter
- 2/3 cups buttermilk
- 1 lemon's zest (~ 1 tbsp)
- 1/4 cup of poppy seeds
Optional: Lemon curd recipe
Yields approximately 8 big scones or 16 small scones (pictured)
Preheat the oven to 400°F.
Mix dry ingredients (sifted flour, sugar, baking powder/soda, salt) with a whisk. Slowly add buttermilk followed by grated or finely chopped butter. Ideally, the butter should come straight out of the freezer or fridge and it should not warm too much. That's why I usually end up chopping the butter as I am too slow at grating it and it ends up melting in my hand.
Mix using a dough hook and slowly start adding in the lemon zest and poppy seeds. Once the dough looks well-combined, stop as you don't want the butter in the dough to melt too much. Split the dough into two even portions (to make 16 scones, no need to split the dough if you want to make 8 big scones). Knead the portions into a disc-shape and cut into 8 even wedges per disk.
Place on a baking tray lined with parchment paper (or a non-stick baking tray), ensuring that there are 1-2 inches (3-5 cm) of space between the scones. Refrigerate for at least 30 minutes. This will stop the scones from spreading too much.
Move the cold scones to the pre-heated oven and bake for 15+ minutes at 400°F (increase baking time to around 25 minutes if you decided to make the larger scones). The scones are ready once they are slightly brown.
Let them cool for at least 15-30 minutes prior to serving.
I personally really like to eat these scones with my home-made lemon curd recipe. Other options include clotted cream, different kinds of jam or butter. You can find my easy lemon curd recipe here.
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