Lemon Poppyseed Scones

It's time for my favorite flavor again ^^.

And yes, my favorite flavor is lemon !!!!

Well, I love the combination of sweet and tangy taste, and lemon it's not only delicious but it comes with a lovely fragrance too. 

This time it's a scone, at first, I wanted to name it "Lemon poppyseed yogurt scones", but it's too long, haha, so I use "Lemon Poppyseed Scones" instead.

A scone that's packed with tangy taste from lemon and yogurt, full of fresh and sweet aroma, and for the texture poppyseed adds interesting crunchiness to the scone.

For me, icing glaze makes this scone more delicious, I know that some of you may think that it's not important ^^, but if you make it and eat it with the scone you will know why I want you to try it as the sweetness and tanginess of the icing put the scone into different level!!! 

Recipe: Lemon Poppyseed Scones

สูตรภาษาไทย: สโกนเลมอนกับเมล็ดป๊อปปี้

日本語のレシピ：レモンポピーシードスコーン

Youtube: สโกนเลมอนกับเมล็ดป๊อปปี้/ Lemon Poppyseed Scones/レモンポピーシードスコーン

Lemon Poppyseed Scones

Make 6 scones

Scones

200 g ................. All-purpose flour

35 g .................. Granulated sugar

7 g .................... Baking powder

1/8 tsp ............... Salt

18 g ................... Poppy seeds

........................... Lemon zest from 1 lemon

40 g .................. Rice bran oil Shortening

40 g .................. Unsalted butter, Cold and cut into 1 cm. pieces

110 g ................ Plain yogurt

2 tsp .................. Lemon juice

Glaze and decoration

60 g ................... Icing sugar

1 1/2-2 tsp ........  Lemon juice

........................... Poppy seeds

........................... Lemon zest 

I use Rice bran oil shortening.

Put the flour, sugar, baking powder, salt, poppy seeds, and lemon zest into a bowl and whisk to combine.

Put the shortening and butter into the bowl.

Mix with a scraper or your fingertips.

Mix until the mixture resembles bread crumbs.

Pour the plain yogurt and lemon juice into the bowl. Mix until combined.

Remove it from the bowl and put it on a work surface.

Press lightly.

Fold the dough 5-6 times.

Pat into 15x20 cm. Then cut the dough in half.

Stack the dough together.

Cover and freeze for 1 hour.

Meanwhile, preheat an oven to 190℃.

Cut the dough into 6 pieces.

Place on a baking sheet.

Bake for 15 minutes in the 190℃ preheated oven.

Let it cool completely.

Mix the icing sugar with the lemon juice.

Glaze the top of the scone and decorate it with poppy seeds and lemon zest. Let it set before serving.

Lemon Poppyseed Scones