There's nothing as cheerful on a sunny, summer morning as a bit of lemon. And friends, have I got a lemony treat for you today!
Lemon has always been a favorite flavor of mine...especially when it's allowed to stand out in all its glory, not overshadowed by too much sugar. A bit of tartness makes me happy! This scone recipe is just that...and some more.
I paired together some of, what are in my opinion, are the best ingredients when paired together and created a perfect union. Tart and bright lemon, crunchy almonds and the pretty blue of poppyseeds. Truly, when these three come together in harmony with one another, the results are bound to be scrumptious.
With a brand new week just beginning, why not brighten up your Monday morning with a fresh batch of scones...speckled with poppyseeds and a few almond slivers on top, these are sure to be pleasing not only to the taste buds, but also to the eyes!
♥
Lemon Almond Poppyseed Scones
2 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tablespoon fresh lemon zest
4 tablespoons cold, cubed butter
1/3 cup slivered almonds
1 tablespoon poppyseeds
1 cup heavy cream
1/2 tsp. lemon extract
In a mixing bowl, combine the flour sugar, baking powder, salt and lemon zest. Gently whisk together.
Cut the cold butter into the dry ingredients using your fingers, two knives or a pastry blender. The mixture should be crumbly when the butter is incorporated. Add the almonds and poppyseeds. Stir very gently to combine.
In a measuring cup, combine the heavy cream and lemon extract. Slowly add to the dry ingredients and gently stir just until combined. If the mixture is still too dry once you have added the cup of cream, you can add a tablespoon of cream at a time until the dough is moist, but not too sticky.
Turn the dough out onto a floured surface and gently pat out to about 3/4 inch thick. Cut into scone shapes...triangles, circles or any decorative shape using a cookie cutter. Place on a greased baking sheet tray and place a few extra slivered almonds on top for prettiness. Brush lightly with a bit of heavy cream. Bake at 350*F for about 15-20 minutes, or just until the bottoms are golden brown.
Allow the scones to cool for a few minutes on the tray once they are out of the oven. You can then either serve them warm or allow them to cool completely on a wire rack.
Enjoy with a nice, hot cup of tea!
Have a splendid week!
♥