Genève’s Kitchen

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Tea for Two

September 20th, 2007 · 4 Comments

scones.jpgI like tea but I love the food that usually accompanies tea even more.  Scones have always been a favorite of mine and from a very young age poppy seed scones were the flavor of choice.  I discovered my absolute favorite poppy seed scone at the Rockenwagner bakery stand at the Wednesday Farmer's Market in Santa Monica.  This bakery stand became a regular stop along my market tour and I also indulged in their amazing pretzel bread rolls that tasted exactly like the ones I'd find at bakeries in Switzerland.  One day I visited the stand and the person working there informed me that they no longer had poppy seed scones.  What!?!  As soon as I got home I phoned the bakery and was told that they were no longer going to be making those scones but kindly offered to send me the recipe.  I waited with bated breath.  After a few days there was an email waiting for me with the version of the recipe pared down for the home cook since their version was massive.  The scones are slightly different from how I remember them but absolutely delicious nonetheless.  They are fantastic with tea or without…

Lemon Poppyseed Scones
(Yields about 8 scones)
3 cups all purpose flour
1 cup plus 1 tablespoon sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
3 teaspoons grated lemon peel
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into small pieces 
1 large egg
3 tablespoons fresh lemon juice
1/3 cup (or more) whole milk
1)  Preheat oven to 375°F. Position rack in top third of oven.
2)  Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.  If you don't have a processor or it's not large enough to accommodate this you can instead add the ingredients to a bowl and add the chopped pieces of butter.  Using your fingers and hands mix the dry ingredients with the butter to produce fine crumbs that are evenly combined – keep working the butter and dry mixture until it's evenly mixed.
3)  Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. (Or just stir here if you don't have a processor).  Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar (optional).

Bake until scones are golden brown – about 25 minutes. Transfer to rack and cool. 


Tags: Breakfast · Treats

4 responses so far ↓

  • Tanna // Sep 24, 2007 at 2:27 am

    Well, I love tea (Green Earl Gray is a favorite) and scones! This looks like a lovely scone.

  • Meghan // Sep 27, 2007 at 2:33 pm

    Love that you’re blogging again. And love this recipe- especially because I got to hear the story from you as we were strolling through the market in August. If I have time this weekend I am going to try this out in a gluten & dairy free version (thinking mix of quinoa and rice flour- sifted for airiness, 1/2 sucanut 1/2 honey instead of sugar and 1/3 coconut oil, 1/3 olive oil, 1/3 apple sauce instead of butter). Will let you know how that goes. Miss you sunshine.

  • Chelsie // Oct 11, 2007 at 8:23 pm

    Yay! You are back at it! I kept checking every so often over the past couple months and am so happy to have two new awesome posts to read. Hope to catch up soon!

  • Sophie // Sep 2, 2008 at 9:21 am

    Great scones, a fun change from muffins! I’m a big tea drinker, and I know I would love these with a cup :) .

    We’d like to invite you to participate in our September apple and peach recipe contest. All competitors will be eligible to win one of three prizes :) ! Please email me,, if you’re interested. Feel free to check out our blog for more details:
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