Happy Spring! I’ve got Monday scones for us today…
I want to start by saying that words cannot express the gratitude I’m feeling towards each and every one of you who have reached out to me via email or comment lately. Your kind words and contact have been more than I imagined and have given me the drive that I felt like had dimmed a bit over the last few weeks. I felt in a rut and needed a little kick in the pants, so THANK YOU! I just love our community and support for each other, it’s truly incredible and something I’m very proud to be a part of. I look very forward to these continued connections with you..
So can we talk for a minute about hygge? (pronounced hue-gah) Have you all heard of this? This winter was the first time I learned of the term when I came across a BBC article, and it’s intention immediately resonated with me. It’s a Danish word/practice that basically means to embrace the grey and the cold, and to create warm and cozy spaces for doing so, rather than fighting the winter blues. It also means to be kind to ourselves and to enjoy ourselves, rather than restricting and depriving ourselves of enjoyment and indulgence. It’s a way of living that is felt from the soul, and it’s slow and calm.
When I first read all of this, I thought, FINALLY!! There’s a term for what I feel on grey days!! It made me excited to understand why I’m so drawn to them for some reason. I’ve always felt like an odd ball when I’d wake up to rain or dim skies and be happy about it, when most people around me would be disappointed. My first thoughts on those mornings are of comfort in candles, and blankets, and cooking all day in a warm kitchen. It all just feels so cozy…Anyone else with me here?
The Danish have nailed it, and are the happiest country in doing so. I think my soul was Danish in a past life, and these scones arose out of my need to practice as such the other day. It was cold and rainy and the perfect day for baking. Something I love to do, but haven’t been doing as often as I’d like. And I’ve been seeing scones pop up all over the place lately which inspired me to share a recipe of mine with you here, with strawberries, poppy seeds, and a hint of almond flavoring. Keep in mind as you’re making them, that I don’t love sweets, and these aren’t that sweet. They are more buttery and flaky with pops of fresh strawberry flavor in every bit. If you want them to be a little bit sweeter, I’d increase the sugar to 1/4 cup and maybe do a little powdered sugar drizzle over top instead of just the dusting. These would be a great addition to any Easter or Mother’s Day menu.
Oh my gosh, just saying those two holidays, and knowing that Cinco de Mayo is right around the corner got me really excited about all the entertaining ahead…ENJOY!
Strawberry Almond Poppyseed Scones with Fresh Lemon Zest
Yield 1 dozen
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon poppy seeds
- 1/4 teaspoon kosher salt
- 11 tablespoons very cold unsalted butter
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 2 eggs
- 1/2 cup half and half
- 1 teaspoon fresh lemon zest
- 3/4 cup diced strawberries
- 1 egg whisked with 2 teaspoons water
- large granule sugar for sprinkling on top
- powdered sugar for dusting
- Preheat oven to 400 degrees. Place the flour, sugar, baking powder, poppy seeds, and salt into the bowl of a stand mixer and mix on low speed to combine.
- Add in the butter and mix on medium low speed until the butter is the size of small peas.
- In a small bowl, whisk together the vanilla, almond extract, eggs, half and half, and lemon zest until well combined. Pour into the flour mixture and mix until just combine.
- Toss the strawberries with 1 teaspoon of flour, then very gently fold into the dough. (The flour helps the strawberries to stick into the dough)
- Turn the dough out onto a lightly floured surface and form it into a large disk about 1 1/2 inches thick. Use a pastry cutter or a very sharp knife to cut it into 12 triangles.
- Place the dough triangles 1 inch apart on a large baking sheet lined with a Silpat or sprayed with nonstick spray. Brush each scone with the egg wash and sprinkle a pinch of the large granule sugar over top.
- Bake for 20-25 minutes or until golden brown and set to the touch. Remove from oven and allow to cool slightly before dusting with powdered sugar. ENJOY!