Tuesday, September 11, 2012

Lemon Poppyseed Scones

I spent the first 23 years of my life hating scones. To me, scones were just a less moist version of muffins and a less buttery version of a biscuit. But in an attempt to like all well-loved baked goods in the Universe, I worked hard to create a scone that I'd actually enjoy.

My first attempt was . . . well . . . gross. I wanted them to be moist but they turned out mushy and soggy. And they turned a weird color because I used mixed berries. So, this time, I decided to tweak these wonderful biscuits to be more muffin-like, and added the extra dazzle of the lemon-poppyseed flavor combination. And you know what? Now I like scones.

Lemon Poppyseed Scones
Makes about 15

2 1/2 cups gluten-free all-purpose flour (containing xanthan gum)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup sugar
3 tablespoons poppyseeds
6 tablespoons cold butter
3/4 cup buttermilk
juice from one large lemon
zest from 1/2 lemon
lemon glaze (recipe follows)

Preheat oven to 400 degrees F.

Stir together first 5 ingredients. Cut butter into small cubes and cut into the flour mixture with a pastry cutter or your fingers. Work in until mixture resembles coarse crumbs. Stir in buttermilk, lemon juice, and zest by hand.

Dust clean surface with rice flour and pat dough into a rectangle that's about 4 inches by 12 inches. Sprinkle with a bit more flour. Cut into about 15 triangles and arrange on a baking sheet. Bake 12-14 minutes, until scones are puffed in the middle and can be picked up without bending or breaking. Cool slightly.

To make the glaze, whisk together 1/4 cup lemon juice, 1 1/2 cups powdered sugar, and zest from 1/2 lemon. Dip the the scones upside down into the glaze and allow to set before eating. Consume within 2 days.

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.