So I have a couple of stories to go with today’s post…
A while back, my fiance and I were at one of those wholesale clubs shopping and buying things we don’t need. This is pretty typical for us. We go in for a bag of chicken and come out with a $200 receipt. So on this occasion I spotted a giant bag of chia seeds being sampled and since I’ve heard such great things about chia seeds I just had to have the $15 bag of them. And yes, I’m talking about the seeds that you float in water and then spread all over a ceramic cow and watch it grow. Those chia seeds. Apparently someone thought that eating them would be a good idea and turns out they are packed with protein and nutrients. If I start sprouting you’ll know why.
So back to the $15 econo-bag of chia seeds…This happens a lot where I want something, am asked if I’m going to use/eat it, I say I will, and then it goes to waste. But of course I wanted the chia and assured my fiance that I would eat the entire bag. Fast forward 6 months to an unopened bag of chia. After multiple questions from my fiance about the status of that bag I figured I should use them in something before he never lets me buy anything ever again. So today I’m mixing them into lemon scones. And before you curl your nose, these are basically the consistency of poppy seeds so if it makes you feel better to call them Lemon Poppy Seed Scones, please do so.
Second story is about how I’m adjusting to having a gas stove at home. I’ve worked with an electric stove for quite some time and my new house has a gas stove so I’m finding that the things cook a little differently. I set the oven to 350 for these scones and popped them in for 15 minutes. The smoke alarm went off and I didn’t know why, but I said to my fiance ‘well it’s definitely not because my scones are burning.’ Turns out they were burning, which I thought was due to a higher cooking temperature of my gas stove but really it had to do with the fact that somehow the dial got turned to 500 degrees and the oven was now toasting my scones. Wah wah wah….The lives of 15 scones were lost. Lesson learned, watch the temperature.
Wow, I feel like I’m out of breath after all of that. Let’s get to those scones!
- For the scones:
- 4 cups flour plus
- 2 Tablespoons sugar
- 2 Tablespoons baking powder
- 2 teaspoons salt
- ¾ pound of cold unsalted butter, diced
- 4 eggs, lightly beaten
- 1 cup cold heavy cream
- 1 teaspoon vanilla
- zest of one lemon
- ¼ cup chia seeds
- For the glaze:
- 1 cup confectioner’s sugar
- 2 Tablespoons fresh lemon juice
- 1 teaspoon vanilla
- Start by preheating your oven to 400° and lining 2 baking sheets with parchment paper.
- Put all of the dry ingredients into the bowl of your KitchenAid and blend together. Add in the cubed, cold butter and mix until the butter crumbles into pea-sized bites.
- Combine the cream, lemon zest, eggs and vanilla in a measuring cup and slowly pour them into the butter mixture. Mix until well blended. Add in the chia seeds and mix briefly to combine.
- The dough will be very sticky but you’ll pour it onto a lightly floured surface and roll the dough out into a desired thickness. Using a knife or cookie cutters, cut the dough into desired shapes and place them on the prepared baking sheets. Bake for 15-20 minutes.
- Allow the scones to cool completely before icing them. Combine the lemon juice, vanilla and powdered sugar and mix until smooth. Drizzle over the cooled scones and allow the glaze to harden before storing.