The days have cooled down considerably. The glaring sun of a few days earlier haven’t been seen in our neck of the woods for a while now. We’ve been waking up to cooler mornings and darkness seems to set in a little earlier. But yes, it’s nice and pleasant. The skies have been like this every now and then, cooling things down.
The kids holidays are on in full swing, and the mess continues. Before I forget, thanks to every one of you for your words of encouragement for Rengoni and Agastya on the last post. They are over the moon. Thankfully, no diva tantrums yet !
I also received an email yesterday from Lisa that my recipe for these cheesy rosemary and potato scones won this months No croutons required. Thanks to everyone who voted for my recipe. A special thanks to Jacqueline, the other founder of the event, for giving me the nudge to send in the entry, as I’m so lazy in participating in events these days.
And on the matter of scones, regular readers of this space will know how popular they are in our household, both in their sweet and savoury avatars. We are a great scone loving family. I always try to incorporate different flavours into them. This time , I added some lemon and poppy seeds and these light lemon and poppy seeds scones were born. I kept them quite small, which were perfect for snack time.
1 and 3/4 c +1tblsp + a little extra( for dusting the baking tray) of whole wheat flour (atta)
grated zest of one large lemon
1 and 1/2 tblsp of poppy seeds + a little extra for topping
3 tsp of baking powder
4 tblsp of sugar ( I used raw cane sugar)
4 tblsp of sunflower/cooking oil
4 tblsp lemon juice
1/2 C milk + a little extra for brushing the tops
- Pre heat the oven at 200 deg c and lightly dust a baking tray with flour.
- In a bowl, add the 1 and 3/4 C flour, lemon zest, lemon juice, baking powder, sugar, poppy seeds and oil and rub in with the fingertips till they resemble fine crumbs.
- Make a well in the centre and add the milk. Bring everything together with the fingertips into a craggy dough. Do not knead or over mix.
- Dust a rolling board with the 1tblsp of flour and transfer the dough on it. Gently incorporate the flour into the dough without kneading too much.
- Pat or roll out the dough to about 1 and 1/2 cm thickness and then cut out 2inch diameter rounds and arrange them on the prepared baking tray. Gather the trimmings and repeat till all the dough has been used up. I got about 15.
- Brush the tops with a little milk and sprinkle a few poppy seeds on top.
- Place the tray in the centre of the pre heated oven and bake for 10 minutes.
- Cool the scones on the tray for a few seconds and then transfer them to a rack to cool completely.
These scones taste good even when they are warm. These scones are not too sweet, have a lemony flavour and a bite from the poppy seeds. Another scone to add to our ever growing list.