Farmers' Guest House blog
May 23rd, 2012

Lemon-Poppy Seed Scones – A Taste of Summer

Galena bed and breakfastWe’ve recently added several new treats to our list of breakfast items at Farmers Guest House to celebrate summer arriving in historic Galena, IL. One of our favorite signs of summer in our romantic Galena Bed & Breakfast is the aroma of our signature, freshly baked, Lemon Poppy Seed Scones that now accompany our full breakfast each day. Every morning, owner Susan Steffan makes sweet treats that complement entrees such as Praline Pecan French Toast, Florentine Oven Omlette  and our Signature Egg Casserole. Susan’s Lemon-Poppy Seed Scones aren’t made every day, but they are out of this world – Susan also bakes a variety of tasting treats for every guest to enjoy. If you happen to miss the scones while staying at Farmers Guest House on your getaway, I have a treat for you. If you’d love to make these scones at home, we’re going to make it easy for you. I’ve been able to sneak away the recipe from Susan and am now sharing it with you below…also, keep an eye out each week or so for new recipes from Susan’s secret collection of sweet and savory treats that make your Galena bed and breakfast getaway at Farmers Guest House so special. - Cassie

Farmers Guest House Signature Lemon-Poppy Seed Scones

2 ¾ cups flour

3 Tablespoons sugar

2 Tablespoons poppyseeds

Zest of 2 large lemons

1 Tablespoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 sticks unsalted butter in pieces (if using salted, reduce salt ¼ tsp)

½ c heavy cream

¼ c fresh lemon juice + 1 Tblsp for glaze

½ c powdered sugar

1.Preheat oven to 400˚F.  In a large bowl combine first seven ingredients.  Using a pastry cutter, cut in butter until mixture resembles very course meal.  Pour in heavy cream, then add ¼ cup lemon juice, stirring just until dough forms.  Don’t overwork the dough!

2. Using your hands, gather dough together, divide into two equal parts.  Press each into a ball.  Transfer dough to a parchment lined  or greased baking sheet and shape each into an 8 inch disc about one inch thick.  Cut each disc into 8 wedges but do not separate.  Bake 20 – 25 minutes until browned on top.  These must cool on the pan or they will fall apart when transferred off the pan.

When cool, transfer to a flat surface covered with wax paper.  In a sandwich size, zipper-type plastic bag mix powdered sugar with remaining lemon juice until smooth.  Seal the bag.  Cut just the tiniest bit of one corner off the bag and drizzle glaze over cooled scones.  Separate scones to serve once glaze has set.

It should be noted that Susan adapted this recipe from Country Living, May, 2011


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