Today in an email conversation with Caitlin she asked if I had ever made lemon poppy seed scones as she had just had one and it was pretty good. I have made scones but never lemon poppy seed ones. I like scones and I am always on the lookout for a new scone recipe. I did a quick Google search and found several recipes and they were all fairly similar--flour, sugar, butter, lemon zest, baking powder, soda and salt. Some had an egg, some had lemon juice, they all had a dairy product for moisture but one was sour cream and one was yogurt and one was milk and two were heavy cream. Some baked in a hotter oven for a shorter period of time, others a little longer at 25 degrees less temperature. It was kind of hard to select one to try so I decided to try all five recipes. What was interesting is that in one of the recipes the baker mentioned that she freezes her raw, shaped scones on a cookie sheet and once frozen she transfers them to a freezer bag and pulls them out as needed and bakes them fresh. I love that idea.
So hear is my plan. The next day or so I will hit up the grocery store for lemons and poppy seeds and I will make five batches of lemon poppy seed scones. And I will bake one or two from each batch and freeze the remainder. When Caitlin is back at the farm we will bake up some from the freezer of each kind and have a contest to see which most resembles her one that she sampled today and which one we like best. I will share the recipe for the winner and the links to the rest. And if none of these turn out to be "it" there is always a search on Pinterest...
