Sooo, I haven’t posted in awhile…. I was having some technical difficulties here. Turns out I just needed to do updates. I am so lost with technology. I am in my mid 30’s and have NEVER sent a text. I don’t even know how to check my messages on my cell phone. No joke. But you know what I can do? Bake scones These won me first place in the King Arthur Flour Baking Contest at our county fair last month. Funny thing is, I entered the exact same scones in another scone contest at same fair.. and they didn’t even place. I love them, with their bright citrus flavor and crunchy poppy seeds. I adapted them from my other version here. They are perfect with a cup of herbal tea.
LIME POPPY SEED SCONES (2nd version)
Lime juice powder adds a great citrus punch, but if you don’t have any handy (I have to order it online), just double the amount of lime zest.
2 cups flour
1/4 cup sugar
1/2 tsp salt
1 T baking powder
1 ½ tsp lime juice powder, optional
½ cup unsalted butter
zest from 1 lime
2 tsp poppy seeds
1 T lime juice
1/2 cup cream (extra if needed)
For egg wash:
1 T cream
2 tsp sanding sugar
Mix the flour, sugar, salt, baking powder, and lime juice powder together in a medium bowl.
Cut in the butter with a pastry blender until resembles the size of peas.
Stir in the zest and poppy seeds.
Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
Stir with a fork just until combined.
If needed, add additional cream, 1 T at a time. Gently knead to bring dough together.
Turn out onto a lightly floured surface and pat to ½ inch thickness.
Cut using a biscuit cutter (I like a 2 ¼ inch fluted circle).
Place on an ungreased baking sheet, spacing them 1/8 to ¼ inch apart.
Combine the egg and cream for the egg wash, and brush tops of the scones.
Sprinkle with sugar, and bake at 450 for about 10- 12 minutes or until golden brown.