Lemon Poppy Seed Scones

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Nothing says summer like lemon and blueberry! Yum! Just like the orange poppy seed scones I posted previously, these lemon poppy scones are just as amazing!! Flaky and slightly sweet with a little crunch from the poppy seeds. So good!

They are delicious on their own or with your favorite jam. I made a simple blueberry compote to go with mine and I thickened it using cornstarch. I didn’t measure it exactly, but it is so easy to make. I used about a cup of frozen blueberries (fresh blueberries would work well too), a splash of lemon juice, about a teaspoon of lemon zest, and a sprinkle of sugar. Stir it every once in a while until it starts to boil. Next comes the slurry, which is cornstarch and water. To make the slurry, start with a couple tablespoons of cornstarch and slowly add cold water while mixing until you have a thick liquid. Pour a little bit at a time while stirring the blueberries until desired thickness is reached and it has come to a boil. This ensures that the starch has been cooked out. The heat should be on a medium-high heat when adding the slurry. You also may not use all of the slurry and if you need more start with a tablespoon of cornstarch and slowly add the cold water. Enjoy!

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Ingredients

2 cups AP Flour

1 Tbsp. baking powder

½ tsp. baking soda

¼ tsp. salt

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2 Tbsp. sugar

 

1 Tbsp. poppy seeds

Zest of 2 lemons and the juice from 1

½ cup cold butter, cut into chunks

2/3 cup almond milk

1 tsp. vanilla

1-2 Tbsp. sugar

 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a bowl combine AP flour, baking powder, baking soda, salt, sugar, and poppy seeds. Mix it together thoroughly.
  3. Measure the milk. Add the vanilla extract to the milk.
  4. Zest 2 lemons (should be about 1 Tbsp.) and squeeze the juice from one of them. Add to the milk and vanilla. Let it sit.
  5. Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
  6. Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger. It should be crumbly.
  7. Once this is achieved, add the milk mixture a little at a time. There will be about 1/8 to ¼ cup of it left. You’ll know when to stop once the dough comes together and can be made into a nice 7-8 inch disc. It shouldn’t be sticky or wet.
  8. Cut into 8 triangles and place on a parchment lined cookie sheet. (It doesn’t have to be lined with parchment but makes clean up easier.)
  9. Brush the tops with remaining milk mixture and sprinkle with sugar. Bake for 12-15 minutes. This recipe yields 8 scones. Serve with a blueberry compote your favorite jam.

 

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I love these scones a lot! They are best when they are fresh out of the oven because you have a little, sweet crunch on top from the sugar that was sprinkled on top before baking, but they are still good the next day or even after being frozen.

I hope you get a chance to make these this summer! They’re worth making!

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Almond Macarons

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First of all, I love macarons! I was very excited when I heard I was going to be learning how to make them this past spring in one of my classes! I love the chewiness of them and that they can come in almost any flavor. These almond ones are amazing! I also made some chocolate ones recently that were…To Die For! Yum!

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These pictures are from when I made them in class, but I did just recently make them for my brother’s wedding! Everyone LOVED them! I had some leftover chocolate Italian buttercream and used that to fill some of them! They were quite yummy! I added a little almond extract to the buttercream filling, and it just made it so much better! Vanilla buttercream works well too!

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Macarons are very tricky to make. They take lots of practice! I’m still working on my technique and making sure I don’t over whip my meringue. They are definitely a challenge, but that’s what I love about them.

This recipe is one I got from school, which was taken from Sugar Baby Confections by Gesine Bullock-Prado. I filled them with vanilla Italian buttercream, but Swiss buttercream could be used and also in the form of chocolate or almond.

Ingredients

7 oz. Almond flour

7 oz. Confectioner’s sugar

2 Tbsp. egg white powder or Meringue powder

3 egg whites

1/2-1 tsp. pure almond extract

1/2 tsp. salt

7 oz. granulated sugar

1/2 cup water, divided

food coloring if desired (usually 2-3 drops, but a few more is fine if needed)

Directions

  1. In a large bowl, sift together the confectioner’s sugar, almond flour, and meringue powder. Set aside.  IMG_0603
  2. In the bowl of a mixer using the whip attachment, add the egg whites and salt. Add the granulated sugar and half the water to a small pot.
  3. Start whipping the egg whites a little until frothy and shut off the mixer especially if the egg whites are cold (they will take longer to whip).
  4. Start heating the sugar in the pot (Do not stir). Using a candy thermometer, set it to 230 degrees Fahrenheit. Turn the mixer with the egg whites back on. Once the sugar has reached 240 degrees Fahrenheit, pour it slowly down the side of the bowl, while the whites are whipping until the pot is empty. Add the almond extract. Add the coloring after it has cooled and the mixing bowl doesn’t feel so hot. Let it keep whipping until it reaches medium soft peaks.
  5. Once medium soft peaks have been achieved, mix in about 1/3 of the meringue into the dry ingredients. Add another third and fold in gently. It should look homogenous and have no lumps. Add the last of the meringue and fold in.
  6. Using a piping bag with a large round tip, pipe each cookie to desired size on a parchment lined pan. My batches yielded about 40 sandwich cookies, so about 80 single cookies.
  7. Let them sit out for about half an hour or until they have formed a skin. Preheat the oven after about 15 minutes of sitting out.
  8. Bake at 275 degrees Fahrenheit for about 15-20 minutes. Let them cool completely before filling. I used Italian buttercream but you could use Swiss buttercream. These recipes can be found on the categories box under Fillings, Frosting, and Buttercream. To make vanilla buttercream, just add 2 tsp. of pure vanilla extract. To make almond buttercream, start with 1 tsp. of pure almond extract and taste it. Add more as needed. No amaretto is needed to make it.

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These freeze very well too! Enjoy!!