Lime Poppy Seed Scones

Breakfast in bed.  It sounds like such a nice idea.  Unless you have kids.
And then there’s kids jumping, crumbs flying, syrup on pillows… you get the picture.
Well, my alternative is tea and scones for a mid-day light meal.  On Sundays we usually have dinner a little early, so scones and some herbal tea is perfect to have after church for a light lunch.
You could use lemon instead of lime in this recipe, but I really love the flavor of lime, so that’s always my first choice.  And since I don’t always have fresh limes on hand, I always keep some lime juice powder from King Arthur Flour on hand, and also some powdered lemon peel from Penzey’s Spices.  Both work well for replacing lime or lemon zest.
Just remember you are basically making biscuits here, so don’t overwork your dough, and check out my Biscuits 101 for more tips.
LIME POPPY SEED SCONES
Recipe by My Stained Apron
2 cups flour
1/4 cup sugar
1/2 tsp salt
2 1/2 tsp baking powder
6 T unsalted butter, cold and cut in cubes
zest from 1 lime, optional
2 tsp poppy seeds
1 T lime juice
1 egg
1/2 cup plus 2 T cream
For egg wash:
1 egg
1 T cream
2 tsp sanding sugar
Mix the flour, sugar, salt, and baking 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, gently knead just to make dough come together.
Pat into a circle about 9 inches.
Cut into 6 wedges (you could also cut with a biscuit cutter as well).
Place on lightly greased baking sheet, spacing wedges so they are just barely not touching.  (1/8 to 1/4 inch space between).
Combine the egg and cream for the egg wash, and brush tops of wedges.
Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
 
Lime Poppy Seed Scones

Ingredients

  • 2 cups flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 6 T unsalted butter, cold and cut in cubes
  • zest from 1 lime, optional
  • 2 tsp poppy seeds
  • 1 T lime juice
  • 1 egg
  • 1/2 cup plus 2 T cream
    For egg wash:
  • 1 egg
  • 1 T cream
  • 2 tsp sanding sugar

Instructions

  • Mix the flour, sugar, salt, and baking 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, gently knead just to make dough come together.
  • Pat into a circle about 9 inches.
  • Cut into 6 wedges (you could also cut with a biscuit cutter as well).
  • Place on lightly greased baking sheet, spacing wedges so they are just barely not touching. (1/8 to 1/4 inch space between).
  • Combine the egg and cream for the egg wash, and brush tops of wedges.
  • Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
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    1. […] 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 […]

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