One of my very favorite things about scones is the texture.
Crisp and crumbly – on the edge of dry, but still moist.

I also love how they are a pastry, but not too sweet.

These delicate baked goods are a dichotomy in and of themselves.
That must be why I love them so much.

I can relate.

And with the tang of lemon and the savory sense of fresh thyme, these Lemon Thyme Poppyseed Scones are a mouthful of wonder.

Lemon Thyme Poppyseed Scones

3 cups all-purpose flour
1 cup sugar
1 Tbs. sugar
3 Tbs. poppy seeds
1 Tbs. baking powder
2 tsp. fresh lemon zest
1 tsp. sea salt
10 Tbs. chilled unsalted butter, cut into small pieces
1/3 cup milk
1 large egg
2 Tbs. fresh lemon juice
2 Tbs. fresh thyme leaves

Preheat oven to 375F degrees.
Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon zest, and salt in food processor.
Add butter and cut in, pulsing until the mixture resembles coarse meal. Whisk egg, and lemon juice in medium bowl to blend. Add flour mixture and process until moist clumps begin to form. Sprinkle in the thyme and add 1/3 cup milk and pulse just until dough comes together, adding more milk if dough seems dry.
Gather dough into ball and flatten to 6″ round on top of parchment paper. Cut round into 6 wedges.
Transfer the parchment to a flat baking dish and bake for about 25 minutes, until golden brown. 

Allow to cool before breaking open to slather with butter.

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