Meyer Lemon Poppy Seed Scones

Ingredients

Equipment Needed

• •Pastry cutter or two knives
• •Microplane or fine grater
• •Rimmed baking sheet
• •Wire cooling rack

Instructions

1. 1

   Prepare dry ingredients

   Whisk together flour, sugar, baking powder, salt, and poppy seeds in a large bowl. Add the Meyer lemon zest and rub it into the dry ingredients with your fingertips until the mixture is fragrant and the zest is evenly distributed. This releases the oils and perfumes the entire dough. The bowl should smell like a lemon grove.

   Zest the lemons before juicing them. A microplane produces the finest zest with none of the bitter white pith.
2. 2

   Cut in the butter

   Add the cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the largest pieces are the size of small peas and the smallest are like coarse sand. Some variation is good. Those larger pieces create flaky pockets. Work quickly so the butter stays cold.

   If your kitchen is warm or your hands run hot, freeze the butter for ten minutes before cutting it in. Cold butter is not negotiable.
3. 3

   Mix wet ingredients

   In a small bowl or measuring cup, whisk together the cold cream, egg, and vanilla until combined. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir gently with a fork, working from the center outward, until the dough just begins to come together. It will look shaggy. Stop before it forms a smooth ball.

4. 4

   Shape the dough

   Turn the dough onto a lightly floured surface. Gather it gently into a mound, then pat into a circle about 7 inches across and 1 inch thick. The edges can be rough. Do not knead or overwork. Using a sharp knife or bench scraper, cut the circle into 8 wedges. Transfer to a parchment-lined baking sheet, spacing them about 2 inches apart.

5. 5

   Chill before baking

   Brush the tops lightly with cream. This encourages browning. Place the baking sheet in the freezer for 15 minutes while you preheat the oven to 400°F. Cold scones rise higher and develop better texture. Do not skip this step.

   If you want to bake later, freeze the shaped scones solid, then transfer to a bag. Bake directly from frozen, adding 3 to 4 minutes to the time.
6. 6

   Bake until golden

   Bake 16 to 18 minutes until the tops are golden and the edges are set. The scones should feel firm when pressed lightly and spring back. The bottoms will be deep golden. Transfer to a wire rack and let cool for at least 10 minutes before glazing. Warm scones will melt the glaze too quickly.

7. 7

   Make the glaze

   Whisk the powdered sugar with 2 tablespoons of fresh Meyer lemon juice until smooth. The consistency should be like heavy cream, thin enough to drizzle but thick enough to set. Add the remaining tablespoon of juice only if needed. Taste it. The glaze should be bright and citrusy, not merely sweet.

8. 8

   Glaze and serve

   Drizzle the glaze over the cooled scones in thin lines, letting it drip down the sides. Or dip the tops directly into the glaze for fuller coverage. Let the glaze set for 5 minutes until it turns from shiny to matte. Serve the same day for best texture, preferably with butter and good company.

Chef Tips

• •Meyer lemons have a short season, roughly December through April. When they arrive at the farmers market, that is when to make these scones. Standard lemons will work, but the floral quality will be missing.
• •The butter must be cold. This is not a suggestion. Room temperature butter blends into the flour and produces dense, cakey scones instead of tender, flaky ones.
• •Fresh eggs from pastured hens give the scones a richer color and better flavor. If you can find them at your market, the difference is worth it.
• •Poppy seeds should smell faintly nutty, not musty or stale. Store them in the freezer to keep their oils fresh.

Advance Preparation

• •Shaped, unglazed scones can be frozen for up to 2 months. Bake directly from frozen at 400°F for 20 to 22 minutes.
• •The glaze should be made fresh, just before using. It takes only a minute.
• •Glazed scones are best eaten the day they are made. By the second day, the glaze softens and the texture changes. If you must store them, keep unglazed in an airtight container and glaze before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 90g)