Lemon Poppy Seed Scones
Gosh, I feel like it's been a while friends! Ryan and I have had some jam packed weekends lately, which didn't leave much time for recipe making and blog posting. Last weekend, Ryan's grandparents came up to visit for a long weekend, so naturally we spent our days playing tourist and stuffing our faces with way too much (but always delicious) food. Urban Grub and Germantown Cafe, I'm lookin' at you.
Having family in town to visit is such a treat, don't you think? It's the perfect excuse to break out of the routine, put the weekend to-do lists aside, and spend a couple days testing out new restaurants and laughing until your stomach hurts as you learn a few new embarrassing childhood stories about your husband :) Or is that last part just me? Of course, this precious time always seems to come to an end way too fast and before we knew it, we were saying goodbye, which is always a little heartbreaking. Until next time, right?
After a few busy weekends, I thought this delicate and simple scone recipe was a great way to jump back into things. It was also my first introduction to oat flour and I'm happy to report that it was a success! This recipe is adapted from Yossy Arefi's Tangerine Poppy Seed Scones and takes no time at all to whip up. Also, if you have a moment, you should check out her video. It's so beautifully done and will inspire you to hop right into the kitchen to make your own batch of these scones, trust me.
Lemon Poppy Seed Scones
Adapted from Apt 2B Baking Co. (makes 8 scones)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the sugar and lemon zest in a large bowl. Add the vanilla bean seeds and use your fingertips to rub the mixture together until well combined and fragrant. Add the flours, baking powder, poppy seeds, and salt to the bowl. Whisk to combine and remove any lumps in the oat flour. Add the butter and use your fingers to press each cube of butter into a flat shard about the size of a quarter. Continue to work the butter into the flour mixture to ensure it is incorporated. Make a well in the center of the mixture and add the buttermilk and heavy cream. Stir gently to combine, being careful not to overmix (it’s ok if there are a couple dry patches in the dough at this point). Use your hands to knead the dough several times in the bowl. Turn the dough out onto a lightly floured surface. Pat the dough into a circle that is about 1 in. tall and 7 in. wide. Use a knife or pastry cutter to cut the dough into 8 wedges. Transfer the wedges to the baking sheet. Brush each one with heavy cream and sprinkle a bit of sugar on top. Bake until the scones are golden brown, 18-22 min.
3 tbsp granulated sugar
zest from one lemon
seeds from one vanilla bean
1 c (128g) all purpose flour
1 c (128g) oat flour
1 tbsp baking powder
1 tbsp poppy seeds
1/2 tsp salt
4 oz (112g) unsalted butter, cold and cut into cubes
1/2 c buttermilk
1/3 c heavy cream