SCONES & COFFEE

If you're fortunate enough to live in the Twin Cities of Minneapolis and St. Paul you have access to some of the best coffee I've ever tasted.  The coffee shop is Kopplin's and is in the Highland Park neighborhood of St. Paul.  Even with my Pasquini ready and waiting for me 24 hours/day, I will make the occasional run to Kopplin's for one of his extraordinary cappuccinos and a treat from his pastry case.  The treats offered there are from Rustica Bakery in Minneapolis and although you can't go wrong with anything you choose to sample, the item I always look for is the lemon-poppyseed scone. 

What appeals to me about that scone is the addition of candied lemon rind.  You get that nice little jolt of tart lemon in almost every bite.

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I decided to make some of my own lemon-poppyseed scones this morning.  These are extremely lemony which I prefer.  Feel free to leave out one of the lemon ingredients if you like a more subtle lemon taste. 

                                        LEMON-POPPYSEED SCONES

2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
5 Tbsp. cold unsalted butter, cut up
1/2 cup buttermilk
1 large egg, lightly beaten
1 tsp. grated lemon rind
1 Tbsp. poppyseeds
1/3 cup diced candied lemon rind

PREHEAT oven to 425 degrees.

*Combine the first 5 ingredients in a food processor.  Pulse to combine.  Add the cold butter and pulse until the butter is the size of peas.  Transfer mixture to a large mixing bowl.  Add grated lemon, poppyseeds and candied lemon rind.  Stir gently to combine.  Add the buttermilk and egg, stirring just until moistened.  Dust your hands with flour and knead the dough in the bowl about 6 times.  Divide mixture in half and pat each piece into a 6-inch circle on a parchment paper-lined baking sheet.  Cut each circle into 8 wedges and separate enough so they do not touch during baking.  Bake at 425 degrees for about 12 minutes or until golden.
 Slide scones onto a cooling rack. 

Mix 1 1/2 Tbsp. fresh lemon juice and 1 cup powdered sugar until smooth.  Drizzle over warm scones.

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