just the nudge you need
For a long time, I was under the impression that scones were a fancy sort of breakfast pastry—one that was fussy and time-consuming. Actually, for a long time before that, I didn’t even know what a scone was. In the pre-Starbucks days, scones were just not the sort of thing that populated the bakery cases I visited as a kid. (That, or I was so blinded by the chocolate-glazed long john’s that I just didn’t have eyes for anything else.)
I’ve since grown to love scones—how they hover on the line of sweet treat, without ever fully crossing the threshold; how they manage to achieve that buttery, crumbly texture that demands a coffee chaser; how they’re always a little misshapen, no two looking exactly the same; how they’re a blank canvas, waiting to be spiced and spruced however the baker sees fit.
I was wrong about scones being fussy, too. In fact, they couldn’t be easier. Making scones is a lot like making biscuits: just a few ingredients mixed together, rolled out, cut, and briefly baked. And, because chilled butter is involved, most recipes will encourage you to move quickly.
These scones play up a couple of the scone’s best qualities: only lightly sweet; a blank canvas into which I folded a palmful of poppy seeds and a full tablespoon of almond extract; and, of course, speed (in fact, I made them in the time it took Kevin to run out for coffee).
I prettied these scones up a bit with a thin almondy glaze (powdered sugar, a splash of almond extract and buttermilk to thin). Because if you too still need a little convincing when it comes to scones, I figured a shiny, sweet glaze would be just the nudge you need.
Almond Poppy Seed Scones
1 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon poppy seeds
4 tablespoons chilled, unsalted butter, cut into small pieces
1/2 cup low-fat buttermilk, plus more for brushing
1 tablespoon almond extract
1 egg
Preheat oven to 400°. Line a baking sheet with parchment or a silpat.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in the chilled butter with a pastry blender. Add the poppy seeds, tossing to combine.
In another bowl, combine buttermilk, almond and eggs. Pour the buttermilk mixture into the flour mixture and stir until just combined.
On a lightly floured surface, knead the dough several times. Roll or pat the dough out into a rectangle (approximately 8 x 4-inches). Using a bench scraper or large knife, cut the rectangle into 4 (2 x 2-inch) squares. Cut each square in half, diagonally, to create 8 triangular scones. Transfer to the lined baking sheet.
Brush the scones lightly with buttermilk. Bake for 13 to 14 minutes, until golden around the edges.
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Hmmm… those look tasty! I’m thinkin’ maybe some lavender scones served with earl gray tea are in my future.
Scones really are a perfect breakfast! They go well with eggs or fruit, great with jam or hearty on their own!
Love me some scones.
1/2 cup of flour for almost 1/2 cup of butter!?!? Perhaps a 1 or 2 was accidentally omitted in front of that?
MommyAmy: Oooh, that sounds delicious!
maris: Absolutely.
Half Assed Kitchen: Me too!
Anotheryarn: Thanks! That’s what I get for posting when half-asleep. I’ve corrected the recipe.
Hi Kristin – these scones look delicious, I’m somewhat of a scone convert myself. So now I am dying to know – what’s a long john??
Mmmm…these look delicious Kristin! I have a similar story with scones, it just took finding the right recipe to get me completely hooked. They are now one of my favorite weekend breakfast treats. I’ve made a couple variations on my blog…citrus zest is an excellent way to spice them up.
sue bette: Ha! It’s a long (go figure), rectangular-shaped donut. They are sometimes filled (not my preference) and usually glazed or frosted. Growing up, I was a chocolate long john girl all the way.
Andrea: Yes, I love citrus! I seem to be putting lemon in everything these days. I’ll have to check out your variations.
These scones look delicious!
Why did I not discover scones until college?! I think I was too distracted by the other goodies aka cinnamon rolls, bearclaws, croissants. But I prefer home-baked scones, especially when they are filled with poppy seeds…
Kristin, those sound delicious and will soon be in my kitchen. You’re right about how easy scones are, in fact so easy I wonder why I don’t make them more often.
oh my, those look delicious! Which reminds me how long it’s been since I’ve actually had a scone. hmm…
I wish you lived next door. Really, would it be so awful if I popped in for breakfast (lunch, dinner, morning coffee, afternoon snack, after dinner drinks and dessert) every day?
I can’t stop looking at the pools of glaze collected beneath the rack…I want to sneak a finger glide through one just for a tiny taste.
My man has a weakness for scones, and I for poppy seeds, so I plan on giving this recipe a try.
Those sure look delicious.
I love scones, but have never tried making them at home.
Jen: Thanks!
Amanda: Bear claws! Now I’m going to be saying Tommy Boy lines the rest of the night. : )
Candy: I hope you try them! Let us know how it goes.
Tabitha: Time to change that? I think so!
Chocolate and Toast: I could use a new neighbor! We’d have a strict open-door policy. : )
Jen: I barely made it through the photos without doing just that. As soon as I capped the lens, all bets were off.
Charlotte: Thanks!
Treehouse Chef: Oh, give them a try!
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