Since buying my French press, I haven’t thought much about eating breakfast. I would whip together whatever would satisfy my empty stomach in the morning but mainly enjoy my coffee. It’s like having to eat the happy meal before getting the toy. I just wanted the toy, or my coffee!!
This was until our brother-in-law come to visit. He loves sweets, and we didn’t have enough in our house to facilitate his weekend visit. He came home from the grocery store with lemon poppyseed sconces, cookies and cinnamon rolls, classic Scott!! Unfortunately, it was in the afternoon when he came home with the scones, and I didn’t want to make a scene by getting out my French press right then and there.
Scones! Why didn’t I think of that!?!
The next day, I was like a kid on Christmas morning so excited to get my kettle going and warm up those scones. Turns out, they were delicious and my brother-in-law took back a couple containers to Missouri.
Now, my new mission was to try to make my own! And that I did! I recommend a pastry cutter for this recipe; I didn’t have one and used a fork and my fingers, which worked fine but is a little more labor intensive.
Oh, and do not overwork the dough! This was emphasized in the recipe I used from Southern Living. You want that crumbly goodness only scones possess, so minimize mixing and handling the ingredients.
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons poppyseeds
- 2 large lemons, zested
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon salt
- 1 stick cold unsalted butter, cut into small pieces
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh lemon juice
- 1/2 cup confectioners sugar