Lemon and poppy seed scones and a win

by Sunita on August 2, 2010

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.

What’s needed-

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

How to-

  1. Pre heat the oven at 200 deg c and lightly dust a baking tray with flour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Brush the tops with a little milk and sprinkle a few poppy seeds on top.
  7. Place the tray in the centre of the pre heated oven and bake for  10 minutes.
  8. 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.

Polariod Delicious Icon Polariod Digg Icon Polariod Email Icon Polariod Facebook Icon Polariod Reddit Icon Polariod StumbleUpon Icon Polariod Twitter Icon

{ 12 comments… read them below or add one }

1 Rosa August 2, 2010 at 10:54 am

those scones must be delightful! A fabulous combination.

Here, the weather has also cooled down and the skies look just like on your pic.

Cheers,

Rosa

Reply

2 Sanjeeta kk August 2, 2010 at 11:01 am

Lovely texture of the scones Sunita. tempting enough to try soon. Poppy seeds and lemon will be a sure winner for a flavorful scones. Good breakfast idea. Best wishes, take care.

Reply

3 Asha@FSK August 2, 2010 at 1:39 pm

Congrats Sunita!!!! :) ) I love the flavor combo of lemon and poppy seed. I make a loaf cake of them quite often. Imagine it would only be better in a flaky scone :)

Reply

4 SS August 2, 2010 at 3:29 pm

These scones look lovely. I like that your quantities for sugar as well as fats are somewhat on the lower side. I noticed this in other recipes earlier too. Will keep this recipe in mind. Cheers!

Reply

5 Lisa August 2, 2010 at 6:01 pm

Another gorgeous recipe. Your scones and biscuits are always treasured. I was so happy you won the bread event.

Reply

6 Priya (Yallapantula) Mitharwal August 2, 2010 at 7:55 pm

They look wonderful !!!

Reply

7 RV August 3, 2010 at 2:23 am

These are really pretty scones. Love that cloudy sky.

Reply

8 Preeti August 3, 2010 at 5:50 am

These scones are really tempting…. nice click:)

Reply

9 Bharathi August 3, 2010 at 7:25 pm

Hey Sunitha,
You have a good foodblog site. I appreciate that you use whole wheat flour for all baking purposes. For this scones recipe when should we add the oil? Along with the flour or with the milk?

Reply

10 Sunita August 4, 2010 at 7:20 am

Glad you like this space.
The oil needs to be added with the flour.

Reply

11 Bharathi August 4, 2010 at 2:07 pm

I tried this yesterday and they came out wonderful.Thanks!!

Reply

12 Sunita August 6, 2010 at 4:46 pm

Glad you liked them :-)

Leave a Comment

Thank you for dropping by and leaving your constructive feedback. I appreciate and value each and every one of them and will try to answer your queries to the best of my ability.

However, at times, the virtual life may take a backseat, and I may be unable to reply to your comments as quickly as I would like to. On such occasions, please bear with me, and I will try to respond as soon as possible.

Thanks for visiting SUNITA'S WORLD. I hope you enjoy your stay here.

Happy surfing!!

Previous post:

Next post: