Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Engineered Cooking
Lemon and poppy seed is to breakfast like peanut butter and jelly is to lunch. I know that is a bold statement, however I feel as though it is fitting because you see the combination of the two in many breakfast items (like muffins, scones, and donuts.... in the great words of Homer Simpson "mmmm donuts"). With that in mind I hit up a gold mine of recipes... my mom to see if she had any recipes with lemon and poppy seed in them and wouldn't you know it she did. She dug out the Bon Appétit magazine clipping that she had and sent it over to me (I don't know how she even found it seeing how it was 15 years old at that point), and man was I happy that she had it. These scones are one of my favorite scones because of the fresh lemon flavor that accompanies this delicious scone. Give them a try and let me know what you think!
Serves: 6 - 8
PREP TIME: 30 mins TOTAL TIME: 70 mins
INGREDIENTS
3 cups all-purpose flour
1 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
3 teaspoons lemon zest
1 teaspoon kosher salt
10 tablespoons unsalted butter - chilled
1 large egg
2 tablespoons lemon juice
½ cup half and half
INSTRUCTIONS
1. Put a rack in the middle of the oven and preheat to 375 °F. Pulse together flour, sugar, baking powder, poppy seeds, lemon zest, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea sized) lumps. Transfer to a large bowl and stir in dried blueberries.
2. Stir together milk, egg, and lemon juice in a small bowl. Mixing with a spatula just until the dough begins to form.
3. Transfer to an un-greased baking sheet lined with a piece of parchment and pat into a 8 inch round. Sprinkle round with remaining additional sugar and cut into 8 wedges, but do not separate them.
4. Bake scones until undersides are browned, 35 to 40 minutes. Transfer to a rack and cool for 15 minutes, then pull apart wedges. Serve warm or at room temperature.
Adapted from: Ledbetters New Milford CT, Bon Appétit February 2002, location of original