Friday, April 8, 2016

Lemon Almond Poppy Seed Scone Sticks

This is my entry for the Bake it With Rodelle Contest!
The contest invited bakers to share their take on the delicious recipe they posted for 

Lemon Vanilla Poppy Seed 2-Bite Scones and below is my take on their creation.

One winner will receive a Rodelle prize pack filled with gourmet baking supplies, the best vanilla on the market, and international spice blends. The chosen winner will also receive a 12" Convection Digital Countertop Oven and aArtisan® Series 5-Quart Tilt-Head Stand Mixer - both in beautiful Cobalt Blue!
  • Lemon Almond Poppy Seed Scone Sticks
  • Scones
    1 cup all-purpose flour
    1 cup white whole wheat flour
    1/4 cup sugar
    2 tablespoons brown sugar
    1 tablespoon baking powder
    4 teaspoons poppy seeds
    Scant 1/2 teaspoon salt
    1 large egg
    1/2 cup buttermilk, plus extra to brush the dough
    2 tablespoons lemon zest
    2 teaspoons almond extract
    1 teaspoon vanilla
    1 stick cold butter, diced
    Glaze
    1/2 cup powdered sugar, sifted
    3 tablespoons vanilla flavored coffee creamer

    Add all dry ingredients to your KitchenAid Stand Mixer with the paddle attachment and mix on the "stir" (lowest) setting until well combined.
    In a separate bowl, combine the egg, buttermilk, zest, almond extract and vanilla. Whisk lightly and set mixture aside.
    Add cold, diced butter to the stand mixer and mix on the lowest setting for approximately 60-90 seconds. The butter should start to break into smaller pieces but not fully combine with the flour. Do not overmix!
    Stream the wet mixture into the dry ingredients while the mixer is on low ("stir") until a dough forms. This should take about 5-10 seconds of mixing.
    Turn off mixer, using a spatula, fold any remaining flour to the top and mix for a few more seconds. Do not overmix.
    Turn dough onto a well-floured surface and gently knead into a ball. If the dough feels overly sticky before kneading, heavily sprinkle with flour before kneading. Split into two even pieces and place one in a bowl in the fridge.
    Gently roll out or shape the dough with your hands into a rectangle about 3/4-inch thick. The rectangle should be approximately 4"x8". You will see pieces of butter in the dough and this is what you want - it will make your scones flaky and delicious.
    Cut rectangle into even slices and place on a parchment lined baking sheet with about 1/2 inch or so spacing between them. Repeat preparation steps with the remaining, refrigerated dough.
    Place scones on the pan in the freezer for 10 minutes.
    Preheat oven to 400 degrees.
    Lightly brush scones with buttermilk and bake for 12-15 minutes, until the edges are a deep golden brown and the tops are light golden.
    Let cool for 10 minutes then transfer to a cooling rack and let completely cool.
    Drizzle on 1 - 1 1/2 teaspoons glaze over each cooled scone. Top with extra poppy seeds if desired.
    For the Glaze
    Stir ingredients together until well combined. Mixture should be pourable but not too thick or too thin. 

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