Lemon Poppy Seed Scones With A Honeyed Glaze

Lemon Poppy Seed Scones With A Honeyed Glaze

Lemon Poppy Seed Scones With A Honeyed Glaze

I’ve mentioned more than once that I was born and raised in Chicago. Right on “Da Sout’ Side” in the neighborhoods you didn’t want to be stuck in alone after dark. I didn’t know enough to be frightened then; it was just home.

One Winter, after my parents were divorced, I think when I was about 7 or so, my dad had us for the weekend. He and my older brother Steve used to play this driving game of sorts. Steve would have his eyes closed while dad drove and when dad pulled in, Steve had to say whether or not we were at our destination. or if dad had pulled in somewhere else. One day, a particularly snowy Chicago early evening, they were playing the game as my sister Sandra and I tittered every time Steve got it wrong. So then dad pulled into a random driveway and stopped the car. Steve guessed whether or not we were home (it escapes me now if he got it correct or not) and opened his eyes. They went through the typical “awwww mannnn” stuff and dad tried to start the car. It didn’t start. He tried again. Still didn’t start. There we were, with it getting dark outside, very gray, dreary and cold, in a strangers driveway, in a broken down car lol I wish I could tell you that the strangers invited us in, we all had hot cocoa and became fast friends, or even better that they came out with an Uzi,  they and dad got into a wild west shootout and we made the WGN news that night, but in truth, I don’t remember what happened. I know dad went to their door to ask to use the phone (WAYYYYYYYY before cell phones here. Remember, I’m old.) but I have no idea how we eventually got home or if dad got his car fixed. Lol. I am willing to bet however, that that game never got played again on a snowy cold night. 😛

Today has been dreary as all git out here in Kentucky. No snow unfortunately which would have made it worth it in my eyes, just very gray skies, cold weather and a ton of rain. I keep trying to tell myself that it is good for the trees we recently planted but I’m not convincing myself very well. So I had a baking therapy session. It’s hard to feel blah when surrounded by the scent of fresh lemon zest and then the scent of baking scones.

These scones are quite yummy if I do say so myself. They are also huge lol. I think next time I make these I will use a square cut and make about 12 of them rather than the 8 wedges. I used wedges out of habit but these are some big arse scones! But it’s easy to eat a whole one which is another reason to make them smaller hehe. They are just lemony enough; not tart but with that lovely lemon peel flavor. They aren’t overly sweet but the glaze adds a nice touch of sweetness to them and a bit of that tart lemon flavor many of us like.

These are simple to make and perfect for Christmas morning breakfast. Nothing can make a Winter day brighter than something citrus.

You know the drill. 🙂

Lemon Poppy Seed Scones With A Honeyed Glaze

  • 3 cups flour
  • 1 cup sugar
  • 4 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/2 teaspoon Boyajian Lemon Oil (optional but highly recommended. If you can’t get any, add in an extra tablespoon lemon zest)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 10 tablespoons unsalted butter, chilled and sliced thin
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 cup heavy cream
  • Glaze-
  • 1/2 cup honey
  • 1/2 cup powdered sugar
  • 1 tablespoon cream (more if you want a thinner glaze)
  • 1 tablespoon lemon juice
  1. Preheat oven to 375 degrees and lightly grease a cookie sheet.
  2. In a large bowl, mix together the flour, sugar, Poppy seeds, baking powder, salt and lemon zest. Make sure to mix well because lemon zest has a tendency to clump.
  3. In a medium bowl, combine the egg, cream, lemon juice, lemon oil and extracts. Set aside.
  4. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
  5. Pour the entire bowl of cream mixture into the flour/butter mix. Use a fork to mix well, until the dough forms a bowl. The dough will be slightly sticky. Don’t be tempted to add more flour.
  6. Dump the ball of dough onto a lightly floured counter or board. Pat down into a circle about 3/4 of an inch thick. Cut the circle into 8 wedges and place next to each other, but not touching, on the prepared cookie sheet.
  7. Bake at 375 degrees until the tops of the scones are lightly browned (the edges and bottoms will look browner than the tops) and firm. Transfer to a rack to cool.
  8. For the glaze, simply mix together the glaze ingredients. Use a pastry brush to brush the glaze over the scones or dip each scone, top side down, into the glaze and let the excess drip off.

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