Thanks to an episode of Seinfeld about a poppy seed muffin, I will never look at poppy seeds in the same way ever again. Each time I go to eat something with poppy seeds I instantly convince myself that I will be given a drug test the moment I get to work…and like Elaine, I too will fail.
Thankfully, that has never happened.
Recipe adapted from this recipe for lemon poppy seed scones.
- Preheat the oven to 375º
- In a large mixing bowl, combine the flour, brown sugar, baking powder, and salt.
- Cut the Smart Balance (or other butter substitute) into the flour mixture until the pieces are a bit smaller than the size of a pea.
- In a separate mixing bowl, whisk the egg, vanilla, milk, lemon zest, lemon juice, and poppy seeds.
- Add the egg mixture to the flour mixture until just barely combined then place the batter onto a floured surface and knead until it comes together (may need to add 1/2-1 cup of additional flour). The dough should be neither sticky nor dry.
- Press the dough into a 1″ thick rectangle. Cut in half vertically, then horizontally, then again vertically. There should be eight triangle shaped scones of equal size.
- Next, cut each in half again, diagonally. Now there should be sixteen triangle shaped scones of equal size.
- Place the scones onto a greased cookie sheet.
- Create an egg wash by whisking together the egg and milk.
- Brush the top of the scones as well as the sides with the egg wash.
- Bake for 15-20 minutes, or until the tops turn golden brown.
To make the icing:
- Combine powdered sugar, lemon juice and a little water until you get a consistency that you like. Spread on top of scones and serve.