Lemon Poppyseed Buttermilk Scones
I’ve been craving scones for over a week, but I had to wait until I hit the grocery store to buy butter. We’ve talked about how I can’t actually keep it in the house due to my status as a recovering Cookie Dough Addict. And then I meant to make them yesterday, but I was busy being a slug/couch jockey and taking a Mental Health Day (yet still making chicken noodle soup, brownies, and batch cooking some black beans). It was fabulous, thanks for asking.
But tonight I realized I forgot to buy bananas to make muffins for hubby’s breakfast this week, and seeing that I’m a kind wife who is not going to doom him to another week of hard boiled eggs for breakfast, I decided to go ahead and make scones. He just has to share. As I am not a huge baker, I scoped out my nice basic baking resource the Good Housekeeping Baking cookbook. I used their base recipe for a buttermilk scone and added in my own lemon and poppyseeds.
- 2 cups all purpose flour
- 2 tablespoons sugar (I used Splenda)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick of butter, cut up
- 2/3 cup + 1 tablespoon buttermilk (my own addition as 2/3rds was not quite enough)
- 1 large egg, separated
- 1 tablespoon lemon juice
- 2 teaspoons sugar (or Splenda) for sprinkling
- 1 tablespoon + 1 teaspoon poppyseeds
- 1 tablespoon dehydrated lemon peel (yes I know you usually use lemon zest, but who forgot to buy fresh lemons this weekend? That’s right, this chick. We’re working with what we have.)
- Preheat your oven to 375 degrees.
- In a big bowl mix the flour, 2 tablespoons of Splenda, baking powder, baking soda, salt, lemon peel, and poppyseeds.
- With a pastry blender, cut in the butter until the mixture turns into coarse crumbles.
- In a separate cup mix your egg yolk, lemon juice, and buttermilk.
- Make a well in the center of the dry ingredients, and add the milk.
- Stir until just combined. If you’re me, this might take some work and light kneading.
- Transfer the dough to a (well the book says ungreased cookie sheet but I didn’t read, so I used Pam for baking) cookie sheet. and shape into a 7 1/2 inch round (you’ll want to flour your hands).
- With a floured knife, cut the round into 8 wedges but don’t separate.
- Brush the top with egg white and sprinkle the last of the sugar/Splenda over the top.
- Bake for 22-25 minutes, until golden brown.
- Then serve warm or if you have more self control than I do, separate the wedges to cool on a wire rack.