We were all up bright and early this morning; we meandered downstairs and to our excitement discovered another gorgeous snowfall. With the snow falling, music playing, coffee brewing, Max playing, and Cal (once again) sleeping, it was the perfect day to whip up a special breakfast and tamper with a new scone recipe. (Let’s be clear, Andy is not one for dainty little breakfasts, he constantly reminds me that he is a bit larger than me and needs some substance so he is full for more than 35 seconds. So, we had eggs as well, but he also went back for a second serving of scone, which is a testament to them being a hit in our kitchen)!
Lemon Poppy Seed Scones served with Lemon Blueberry Sauce
combine dry ingredients, grate frozen butter over the top, and combine with fingers...
combine sour cream, egg, and honey and pour over dry ingredients...
press dough ball into disc about 1/4 to 1/2 inch thick...
cut into 8 wedges and seperate onto lined baking sheet...
bake, serve with blueberry sauce & enjoy!
Lemon Poppy Seed Scones served with Lemon Blueberry Sauce
Scone Ingredients:
2 c. Whole Wheat Flour
1/2 c. All-Purpose Flour
1/3 c. Sugar
1 t. Baking Powder
1/4 t. Baking Soda
1/2 t. Salt
1 t. Poppy Seeds
Zest of 1 Lemon
8 T. Unsalted Butter (chilled or frozen)
1/2 cup full-fat Sour Cream
1 large Egg
1 T. Honey
Sauce Ingredients:
1 c. Frozen Blueberries
3 T. Maple Syrup
Juice of one Lemon
Scone Directions:
Preheat oven to 400 degrees and line baking sheet with parchment paper.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
Add the lemon zest and whisk together again.
Grate the frozen butter over the dry ingredients and combine it with your fingers until the butter is well incorporated (peas-sized “chucks” speckled throughout the dry mixture). Do not overwork, you want the butter to stay firm and remain in tact. Set aside.
In a small bowl, combine the sour cream, egg, and honey and beat together with a fork.
Pour over the flour mixture and then toss the mixture together with a fork until everything appears moistened.
Gently work the dough into a ball.
Lightly flour the baking sheet (I just used the extra flour from the bottom of my bowl that didn’t stick to the ball) and place dough on surface.
Press dough into a disc about 1/2 an inch thick and then cut into 8 wedges; separate the wedges and place them on the baking sheet. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.
Sauce Directions:
While the scones are cooking, in a saucepan over medium-high heat, combine the blueberries, maple syrup and lemon juice. Let the sauce reduce down, stirring/mashing occasionally.
Remove from heat when the desired thickness/consistency is reached.
Serve warm over scones.
(Recipe adapted from Our Best Bites)
Personal Notes:
As always, in wanting to limit refined flour and sugar, I reduced the sugar by about half, supplemented the sweetness with honey, and replaced the all-purpose flour with mostly whole wheat flour. I omitted the original recipe’s glaze, which is probably delicious but uses lots of powdered sugar and instead opted to use my lemon blueberry sauce (which I serve often on our homemade whole wheat waffles). I have to say, because of the whole wheat flour and much less sugar, the scones were a touch dry and the taste a bit more dense, so the lemon blueberry sauce really added the perfect amount of additional moisture and sweetness.
On the other hand, I was perfectly content to eat another one without any sauce and just my cup of coffee for a little afternoon snack!
Becca V
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