Scones and Dancing

Thursday, 5 November 2015

Good evening fine folks!

Hope it finds you well. It's almost the weekend...and after saying I wanted to do nothing this weekend...I find myself excited to attend Nova Scotia Music Week celebrations..likely...this Friday at the Haley Lounge, to see one of the bands that lately has been on repeat on my Rdio account: Vogue Dots. So Friday night: you might find me to be a dancing fool (which I have been known to be from time to time).

Other things on board? Scones for my weekly stroke rounds: one of the best collaborative teams ever...for real.

Many moons ago, after finding it in an issue of House and Home, I decided to try a scone recipe from the owners of Bobbette & Belle. Emma was a baby and I had a friend coming to visit! (Incidentally, it is one of my big regrets from our trip to Toronto this summer that we didn't end up going to their flagship store.)

Ever since then, I have been using this scone recipe as a base recipe.  Scones are traditionally dense and somewhat dry...which is fine...I prefer a more biscuit-y scone. This recipe does the trick.

They are best, just out of the oven; where the top and bottom are dry and crusty, and the inside soft. When stored in a tupperware container, they become more moist (somewhat disappointing but still delish).

Anyhoo, I had a request for something lemon-y for stroke rounds (Hi Kelly!) I decided to adapt the recipe from Bobbette and Belle's traditional blueberry scone recipe and make a lemon poppyseed scone. A bit of a risk?  Maybe, but we have been successful using this recipe to create apple-cinnamon, cranberry, and maple-bacon scones. Carbs and gluten for days!

(I love something poppy seed....anyone see Elaine test positive for opiates on Seinfeld after eating poppy seed muffins?  That's what we were going for....oh yeah...)

Here we go:

Lemon Poppyseed Scones (as adapted from Bobbette and Belle's Blueberry Scone Recipe)

2 cups AP flour
1/2 tsp baking soda
1 tsp baking powder
1/4 cup sugar
1/4 tsp salt
1 - 1 1/2 tablespoons of poppy seeds
zest of two lemons
1/2 cup unsalted butter, cut into small cubes
3/4 cup minus 2 tablespoons of buttermilk
2 tablespoons of fresh squeezed lemon juice
1 tsp of vanilla

Combine dry ingredients plus poppy seeds and zest. In a food processor, or with a pastry cutter, pulse/combine butter, into dry ingredients, until butter is size of peas in the flour.

In a bowl, add wet ingredients to dry and fold with a spatula until just combined.  Dough can look shaggy. Dump out dough onto floured surface and create a large, round disk. Cut into equal-ish triangles.

Place on a parchment lined baking sheet and bake in the oven for approx. 20 minutes at 350 degrees.

Lemon Glaze:

If you are really can mix a couple tablespoons of icing sugar with enough fresh lemon juice to make a drizzle/ makes the scones taste super fresh and bright...and of course the sugar doesn't hurt.

And there we go! We are ready to dance! Friday night here we come!

But I am hoping I look more like this......(Both great options in my opinion)

(Drake dancing is big in the Hearing and Speech office right now)

Happy almost Friday!



  1. I will join you on the dance floor for some hotline bling-esque moves. All else fails we can break out row-row-row your boat or ring around the rosie.