Lemon Poppy Seed Scones are the perfect treat for a Spring or Summer breakfast! These are made with whole wheat pastry flour for a bit of a healthy twist!
I’m so glad you’re back for day 3 of #BrunchWeek! Hasn’t it been so much fun? If you missed them check out the tasty dishes we had for days 1 and 2. There was Spinach and Mushroom Quiche and Cheesy Spinach and Artichoke Quinoa Stuffed Peppers. #BrunchWeek is hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! We are so lucky to have some pretty great sponsors that have donated great prizes for big #BrunchWeek giveaway. If you haven’t entered yet be sure you do after you grab today’s recipe.
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A few weeks ago I went with a friend to downtown Portland for a girl’s morning and we got coffee and treats. One of the yummy treats we split was a super tasty Lemon Poppy Seed Scone. It was so good that I told her I would have to make one soon, so as I sat down to plan out what to make for #BrunchWeek I thought these would be perfect! Bob’s Red Mill sent us some product to try as we developed our recipes for you and I was so excited. I love their products. When we moved here to the Portland area I found out from my cousin that the mill is near by so when she came to visit we made a trip over to check it all out. It was great! We got lunch, read a lot of cookbooks and then bought a lot of awesomeness. So! When I got my goodies in the mail I knew I had to do something with it all. One of the items was Whole Wheat Pastry Flour. I’ve cooked in the past with whole wheat flour and it seemed to make things to heavy. This Whole Wheat Pastry Flour is light and worked perfectly in my scone recipe. I didn’t have to use any all-purpose flour at all!
There are a couple of tricks to making a light scone. First, make sure that your butter is cold. I cut mine into cubes and then stick it in the freezer. That way it stays nice and cold. The science behind this is that when the little pockets of butter melt as the scone bakes, it releases a steam and creates little pockets of air. The next trick is to make sure that you don’t over mix the flour. When you over mix a dough it will over develop the gluten making it tough. In this recipe after you have cut the butter into the flour mixture, just pour the liquids in and then stir, don’t stir as you pour. Scones are a very simple treat to make and always impress friends and family. I made these mini because that just screamed Mother’s Day tea or brunch to me. You could make 8 regular sized scones but let’s be honest, moms love mini things. 🙂
Be sure to check out all the delicious recipes that all of the fantastic #BrunchWeek bloggers have for you today.
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.
- 2 cups confectioners' sugar
- the juice of 1 lemon
- preheat the oven to 400 degrees
- combine flour, sugar, poppy seeds, baking powder, baking soda, and salt in a medium sized bowl
- add in the butter and using a pastry cutter or two knives cut the butter until it resembles a course meal
- add in the heavy cream and the lemon juice and stir until JUST combined. (It will seem a bit dry but it will combine, I used my hands)
- line a baking sheet with parchment paper
- turn out the dough onto the parchment paper and form into a square about 1/2 and inch thick
- using a sharp knife, cut the square into 8 even smaller squares
- cut each of those squares in half on the diagonal making 16 triangles
- place 1 inch apart on the parchment lined sheet
- bake for 10 to 12 minutes until slightly golden
- remove from the oven and allow to cool on a wire rack
- in a small bowl combine the confectioners' sugar and lemon juice
- fill a zip top bag with the glaze and snip a tiny bit of the corner off of the bag
- drizzle the glaze back and fourth over the scones once they have cooled
- allow the glaze to dry and
Raspberry-Mango Batido from Foxes Love Lemons
Blackberry Mimosas from Quarter Life (Crisis) Cuisine
Brunch Egg Dishes:
Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
Corn Souffle from Hungry Couple
Croque Madame Muffins from Cooking in Stilettos
Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
Brunch Breads and Grains:
Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
Busy Bee’s Granola from Culinary Adventures with Camilla
Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
Springtime Sweet Rolls from Eat Your Heart Out
10 Minute English Muffin Cream Cheese Danish from Neighborfood
Lemon Poppyseed Scones from Real Housemoms
Apple Croissants from Hip Foodie Mom
Vanilla Chai Quick Bread from Savvy Eats
Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
Banana Chocolate Chip Muffins from Jen’s Favorite Cookies
Brunch Fruits, Vegetables, Sides:
Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
Savory Truffles from Jane’s Adventures in Dinner
Orange Marmalade Pound Cake from Love and Confections
Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
Orange Surprise Inside Pound Cake from Chelsea’s Messy Apron
Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
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