Lemon Poppy Seed Scones

I recently indulged my husband's enjoyment of homemade scones and whipped up a batch of lemon poppy seed ones for a late morning breakfast. Normally I shy away from scones whipping up batches of muffins, sweet loafs or egg-based goodies instead. As a rule, these items are less messy and less risky (ever had a dry scone?  Probably the result of a chemical imbalance in the ingredients or an overzealous kneader...see, risky) scones. But, seeing how my hubby has occasionally requested scones in recent months, I decided to get over my Type A control/neat freak self and get down to (risky) business in the kitchen. Must be love.

I used this recipe as a base with a couple of modifications, namely using half white flour and half cake/pastry flour instead of all one kind and using cream instead of buttermilk. I also used this trick for cutting in the butter and loved it. Normally I'd use the food processor but hubby was sleeping, as was the boy, so I feared it would wake them (homemade scones = risky business). I was also feeling too lazy for the fork/pastry cutter method. But the grating-frozen-butter method worked like a charm!

I do apologize for the lack of step-by-step recipe photos, but the mess of flour, poppy seeds and batter that covered my kitchen counter and hands simply did not abide (see above reference re: control/neat freak). Hopefully the finished product shot will be enough to satiate you.

Fresh from the oven topped with homemade blueberry basil jam gifted from a friend (as seen here) and a dollop of organic yogurt, they were more than worth the risk and the mess.