LEMON POPPY SEED TWO-BITE SCONES
My boyfriend brought me a jar of these super-soft and tiny scones that you can only find in the supermarket the other day (yeah, he’s indeed an enabler). While eating one, I noticed how much they tasted to my favorite five-ingredient freeze biscuits. They’re light, soft, and delicious and melt into your mouth. I could tell immediately I needed to attempt making those two-bite scones by myself.
To make them sweeter than average biscuits, I added powdered sugar. This gave them that soft, melt-in-your-mouth taste. I used a hefty amount of fresh lemon zest to deliver the lemony flavor, which provides them with a beautiful new flavor without creating a sour taste. I used the juice to develop a simple lemon glaze with a sweet-tart flavor that was a fantastic contrast to the delicious Scones.
YES, YOU MUST USE HEAVY CREAM.
One more thing. Like the five-ingredient biscuits, you must use heavy cream to make these. You must have the highest fat content (35-38 percent) in heavy cream to achieve the right texture. Don’t substitute half-and-half, almond milk, or any other similar product. Heavy cream or not. (And If you’re looking for additional information on the difference between half-and-half, light, and heavy cream,
Fresh lemons cost $0.30. ($0.30)
1.25 cups all-purpose flour ($0.13)
1/2 tsp salt ($0.02)
1/4 cup of powdered sugar divided ($0.15)
2 tsp baking soda ($0.08)
Two teaspoons poppy seeds ($0.20)
1 Cup heavy whipping Cream ($1.83)
The oven should be preheated to 400oF. Place a baking sheet on top of it with parchment. Use a cheese grater with a small hole or a zester to extract the zest from the lemon. Then put the lemon juice in another bowl. You’ll need around 1 tsp of spice and about one tablespoon of juice.
In an enormous bowl, mix the flour and salt. Add one teaspoon of powdered sugar bak, soda, poppy seeds, and lemon zest. Be sure the ingredients are well-mixed.
Mix the cream with all the ingredients to form a squishy dough ball. The dough will be pretty sticky. Spread the dough on a floured surface, divide it into three parts, and then shape each piece to make a circle (about 3 inches in diameter). Divide the discs into six triangles.
Place the cut scones on the baking sheet. Cook the cakes for approximately 15 minutes or until they turn a light golden brown on top.
While the scones bake half a cup of powdered sugar in the bowl, add about one Tbsp of the juice of a lemon, or enough to create a thick glaze.
Once the scones have been gone through baking, take them out of the oven and let them cool before draping them with the lemon glaze you prepared.