This is a great recipe because it only makes four scones. Perfect for the weekend, with none left over. During the week, I try to have oatmeal or cereal for breakfast with low-fat milk and a little fruit.

After eating healthy all week, I like to bake on the weekends, especially in the winter. And, scones are a favorite. Last weekend, I make strawberry scones and these, too. Hey, it was a long weekend.

These are fine plain, but you can use butter and jam or honey if you want. She had a confectioners’ sugar (1/4 cup) and lemon juice (1 1/2 teaspoons) glaze drizzled over the top. But, I don’t like frosting on my scones. And, you have to wait for the scones to cool before you drizzle on the glaze. We like to eat them warm. But, glaze away if you like that sort of thing.

I find day-old scones reheat beautifully in a 200° oven for 10 minutes; or, split and butter one and toast it butter-side down in a frying pan until golden.

Lemon Poppy Seed Scones

Adapted from Je Mange la Ville

Makes 4 scones

4 tablespoons cold butter, cut into small pieces

1 cup all-purpose flour*

3 tablespoons granulated sugar

2 teaspoons poppy seeds

1 large lemon, zested

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup whole milk

2 tablespoons fresh lemon juice

Preheat oven to 400°F. Cut butter into small pieces and return to refrigerator while you mix the dry ingredients.

Line a baking sheet with parchment paper.

In a large bowl, whisk flour, sugar, poppy seeds, lemon zest, baking powder, baking soda and salt.

With your fingers, rub in the cold butter until the mixture resembles very coarse meal. (If the weather is hot, you can use a pastry cutter or two knives, but I prefer to use my fingers). Pour in milk, then add the lemon juice, stirring with a fork just until dough forms.

Using your hands, gather dough together and gently press into a ball. Transfer dough to prepared baking sheet and shape into a 5- to 6-inch disk

Cut into 4 wedges and separate so scones are about 1 inch apart.

Bake in preheated oven until golden, about 12 to 14 minutes. Transfer scones to a wire rack and let cool.

* She subbed out 1/4 cup of the flour for oatmeal, but I want to try 1/4 cup cornmeal next time I make them.

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