The mention of "dinner", "poppy seeds", and "lemon" in the title might lead on to believe that I made some pasta or rice dish accompanied by a sauce of poppy seeds with lemon juice and zest. Or a salad with lemon poppyseed dressing. None of those was on the menu. In this case, dinner was breakfast.
Lemon poppy seed scones, to be exact.
These were made with a combination of all-purpose flour and King Arthur's cake flour blend, baking powder, the zest of two lemons, 40g of Dutch blue poppy seeds, an egg, cream, salt, and sugar.
At times, I tend to use bread flour instead of the KA cake flour blend for my scones. That will be my next experiment for a new version of these lemon poppy seed scones.
Close up using manual focus on macro lensAnd another version will be using all-purpose flour as the only flour. Whoever said you shouldn't play with food clearly did not know how to have fun.
