Lemon Poppy Seed Scones

I love a scone with coffee or tea.  They are meant for each other.  For Christmas I received this really nice scone pan.  Love it!  It makes things much easier when dealing with the sticky dough of a scone.


My cousin sent me this video.  I totally love it.  It sums up perfectly how I have been feeling about life lately.  I try to worry less about appearances and more about the substance of my life.  So much is wasted just to keep up with other people or to look good.  I understand it.  I have been there and in many ways am still there.  But what really matters in this life?  You have to ask yourself that question all the time.  We are so bombarded and inundated with what to buy, what we should have in our life, where we should go, what we should watch, read or listen to.  Did you ever take a step back and really take a good hard look at how you are personally controlled by advertisements and media.  Sometimes it takes another person to get you to see those things, or maybe a life experience that rocks you or maybe a move to another culture. 

Lemon Poppy Seed Scones

3 cups all-purpose flour
1 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons grated lemon zest
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup whole milk + 2 tablespoons


Preheat oven to 375F Spray coat a scone pan or a regular pan with cooking spray.

In a processor or in a bowl, combine flour, sugar, poppy seeds, baking powder, lemon zest and salt.  Whirl the dry ingredients together.  Add in the butter and pulse the processor on and off until the mixture resembles course crumbs.  Then add the lemon juice, egg and whole milk. You may or may not need the extra 2 tablesdpoons of milk- depends on your humidity level.  Dough will be sticky.

Transfer the dough with floured hands from the bowl to the pan.  Place in middle rack of oven and bake for about 25 minutes.