Lemon Poppy Seed Scones

For the longest time scones intimidated me- they just sounded too fancy. A few years ago I came across a basic scone recipe that I made my own and since I have played with it on and off to make different flavor of scones.  Let me tell you, they aren't intimidating at all, just the opposite!

We are leaving Japan in just a few weeks which means I am working hard to creatively us all items in my pantry so nothing goes to waste. The other week I mentioned I was going work on a chai white chocolate scone recipe so I started but couldn't find my cinnamon. Not wanting to waste the already mixed ingredients- later found my cinnamon- I saw a jar of poppy seeds  laying on the floor (impromptu baby toy) and thought 'lemon poppy seed.'

I have never made lemon poppy seed scones but figured that since my scone recipe isn't too hard to tailor that it wouldn't be so hard. Well it wasn't but I also didn't get the lemon flavor I was going for at first.


My first batch tasted great but you probably wouldn't have been able to guess they were supposed to taste like lemon. I thought that using lemon flavored Greek yogurt would have done the trick but it didn't. The second batch I added some lemon zest and stuck to just the vanilla yogurt and that seemed to do the trick!

Ingredients:
3 cups flour
1/8 cup sugar
3 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup poppy seeds
1 cup cold butter cubed
1 egg (beaten)
1 cup vanilla yogurt
1/2 teaspoon lemon juice
1 Tablespoon packed with lemon zest
milk for brushing
sugar for sprinkling

Directions: (Preheat oven to 425') Mix together flour, sugar, baking powder, baking soda, salt and poppy seeds until well mixed. Cut in butter until mixture looks crumbly. Stir in egg, yogurt, lemon juice and lemon zest just until mixed. Empty onto a floured surface and knead just until dough comes together; do not over knead. Form and roll out into a 9" diameter circle. Brush with milk and sprinkle sugar on top generously. Cut into 8ths (sometimes I cut those 8ths in half rather than cutting the circle into 16ths), then bake at 425'F for 10-15 minutes on a baking sheet. Eat warm with raspberry jam!

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