Monday, 30 January 2012
Can it be possible that we are at the end of January already??? I know! Hasn't the month just flown by! Over in North America kids will be getting ready for Groundhog Day (2nd February) and praying that the groundhog doesn't see his shadow, for if he does . . . there is sure to be at least six more weeks of winter. Crazy but true. I kinda miss Groundhog Day . . . somehow they don't quite get it over here . . . if you greet anyone with the words "Happy Groundhog Day" . . . you are met with either a blank stare . . . or a look which says they are questioning your sanity . . .
You might be asking yourself at this point . . . "What the heck does all this have to do with Lemon and Poppy Seed Drop Scones???" The answer would be absolutely nothing! It's just me babbling on about the first thing that comes into my head . . .
Poppyseed and lemon . . . a quintessential marriage of beautiful proportions . . . they go together oh-so-very -perfectly-well. Kinda like peas and carrots.
In a drop scone? Spread with honey or beautiful lemon curd??? Genius . . . pure genius!! I just love taking something traditional and giving it a unique twist.
Well . . . you just can't get much better than that. (My gas is off again today . . . so once again I can not cook . . . with the stove at any rate. blah . . . )
*Lemon and Poppy Seed Drop Scones*
Family size (must mean at least 4 or five people)
This is another one from my big blue binder. In the amount area it only says family size so I take it to mean that means a lot, because I had a rather large family. Tender and soft with a bit of poppy seed crunch and a hint of lemon, these are fabulous served with honey, or my personal favourite . . . lemon curd.
200g plain flour (2 cups)
¼ tsp salt
2 TBS white sugar
6 tsp baking powder
2 TBS poppy seeds
2 large free range eggs
the grated zest of one unwaxed lemon
2 tsp lemon juice
5 TBS sour cream
4 TBS melted butter
cooking spray for oiling the pan
Lemon curd (your own homemade or store bought, good quality)
Whisk together the flour, salt, sugar, poppyseeds and baking powder in a large bowl. Put the eggs, milk, lemon zest, lemon juice, sour cream and melted butter into a large beaker and whisk them together well. Make a well in the middle of the dry ingredients and pour in the wet ingredients all at once. Whisk together vigorously until they make a smooth batter.
Heat a large non-stick skillet or griddle over medium high heat. Grease lightly with a little bit of oil, swirling it to lightly coat the bottom of the pan, or spray with nonstick cooking spray. Drop the batter onto the heated pan or griddle in heaping dessertspoonfuls. Cook over medium high heat until the surface is coated with small bubbles and the underside is lightly browned before flipping them over to cook and brown the other side. Remove to a plate and keep warm in the oven while you are cooking the rest, using up all the batter. Serve warm with knobs of ice cold butter on top and dollops of lemon curd or runny honey.
These freeze very well. Just pop them between layers of grease proof paper and pop them into a zip lock baggie. You can then take out as many or as few as you want at any given time, warming them up for a few seconds in the microwave.
PS - You can very easily cut this recipe in two if you don't want to make quite so many. I did.
Cooking in The Cottage today, a delicious Quick Beef, Vegetable and Barley Soup!