Certain things just go together, like lemon and poppy seeds,
or gorgeous, freshly baked scones and a fancy brunch, which is why, with
Mother’s Day coming up, the timing for these may be perfect. And yes, I was
kidding about the poppy seeds affecting your Mom’s drug test, although if there
are issues, I believe my joke disclaimer in the intro shields me from any
liability.

The method for making these scones is very simple, but can
be a little scary for a novice baker, since the dough starts off in such rough
shape, but if you’re able to wrestle it all together on the table, verses
mixing into a dough ball in the bowl, you’ll be rewarded with a much more
tender scone. Having said that, even a slightly tough lemon poppy seed scone is
a great thing to eat, so don’t stress either way.

Once again I’m using self-rising flour, and hope you do the
same. It just works better for these recipes, and every serious baker should
have some in their pantry. If you want to make your own, for every cup of
regular all-purpose flour, just sift in a teaspoon and a half of baking powder,
and a half teaspoon of fine salt. But regardless of which flour you use, or how
you glaze these, I really do hope you give them a try soon. Enjoy!

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Ingredients for 8 Lemon Poppy Seed Scones

2 3/4 cups self-rising flour (see note in blog post above)

1 stick (4 ounces) very cold unsalted butter, cut into cubes

2 tablespoons poppy seeds

1/2 cup white sugar

grated lemon zest from one lemon

1 large beaten egg

2 tablespoons fresh lemon juice

1/3 to 1/2 cup whole milk or as needed

– Bake at 375 F. for about 25 minutes

For the Strawberry Glaze:

3 or 4 strawberries, cut in quarters, and then finely mashed

enough powdered sugar to make a thick spreadable glaze

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