Lemon Poppy Seed Scones with Strawberry Glaze
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Date: 2019-07-25
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Comments and reviews: 10
Cees Kist
I decided to make this recipe and follow the instructions closely. After having added all the ingredients to the bowl I started stirring everything with a fork after which I put in my hand as well. The meat fork I was using went straight through my hand and made me lose the last remaining three fingers on my left hand. Even though it did color the dough a nice pink which made the end result almost uniformly pink, I decided to call my attorney to see if I could sue for damages. Before my lawyer told me to never call him again, he reminded me that there was this court order that forbade me to ever re-enact any youtube food video after the make your own ground beef at home incident that made me digitally challenged in the first place. So a lucky escape for you Chef John. The scones looked great in the end, but they were not as dry as they should be and turned out to be more for Halloween than mothers day and the slight metallic taste needs some improvement. Great recipe, thanks.
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I decided to make this recipe and follow the instructions closely. After having added all the ingredients to the bowl I started stirring everything with a fork after which I put in my hand as well. The meat fork I was using went straight through my hand and made me lose the last remaining three fingers on my left hand. Even though it did color the dough a nice pink which made the end result almost uniformly pink, I decided to call my attorney to see if I could sue for damages. Before my lawyer told me to never call him again, he reminded me that there was this court order that forbade me to ever re-enact any youtube food video after the make your own ground beef at home incident that made me digitally challenged in the first place. So a lucky escape for you Chef John. The scones looked great in the end, but they were not as dry as they should be and turned out to be more for Halloween than mothers day and the slight metallic taste needs some improvement. Great recipe, thanks.
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WarmWoolSox Good
Chef John This is delicious Tried today, using tomorrow for company as shortcake under berries, with the glaze drizzled throughout. It melts and hardens here and there and adds a great texture and appeal. With whipped cream, of course. You'll get all the credit, naturally. ;-) Chef: My Request: Will you consider doing a video on making Asian style pork belly? I love your belly (lol) w/celery root. But I have an 8 lb pork belly, a very good one, and have to devise ways to eat it LOL Help? I've viewed several other YT videos, read recipes on making it, but they vary in technique pretty greatly. I'd trust your take on crispy pork belly; Asian style. You know; a slab (a lb. or so)of pork belly that's been poked and treated to massages, vinegar or no vinegar, hung or not hung for a couple of days - then foil wrapped - uncovered - for a short hot oven crisping. I'd really appreciate your take on that. Thanks for considering it, and for the great (and entertaining) food. :-)
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Chef John This is delicious Tried today, using tomorrow for company as shortcake under berries, with the glaze drizzled throughout. It melts and hardens here and there and adds a great texture and appeal. With whipped cream, of course. You'll get all the credit, naturally. ;-) Chef: My Request: Will you consider doing a video on making Asian style pork belly? I love your belly (lol) w/celery root. But I have an 8 lb pork belly, a very good one, and have to devise ways to eat it LOL Help? I've viewed several other YT videos, read recipes on making it, but they vary in technique pretty greatly. I'd trust your take on crispy pork belly; Asian style. You know; a slab (a lb. or so)of pork belly that's been poked and treated to massages, vinegar or no vinegar, hung or not hung for a couple of days - then foil wrapped - uncovered - for a short hot oven crisping. I'd really appreciate your take on that. Thanks for considering it, and for the great (and entertaining) food. :-)
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Laura T
So, I made these. Took me a really long time bc I don't have a zester, potato masher, or the thing he used to chop the butter All that aside, I think the scone turned out how it was supposed to. I've never had a scone before, so I wasnt sure if they density was right. Mine seemed kinda heavy. I thought they were supposed to be very light and almost croissant like. Anyway, I think they were too sweet. If i try again, i might use 3/4c sugar. For the life of me, I could NOT get my glaze to turn pink and thick like his. I feel like I added so much sugar, maybe half the bag. It was too sweet so I just stopped, and ended up with a very sticky, red, runny sauce. Dont know how I can screw up 2 ingredients lol. Any ideas?
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So, I made these. Took me a really long time bc I don't have a zester, potato masher, or the thing he used to chop the butter All that aside, I think the scone turned out how it was supposed to. I've never had a scone before, so I wasnt sure if they density was right. Mine seemed kinda heavy. I thought they were supposed to be very light and almost croissant like. Anyway, I think they were too sweet. If i try again, i might use 3/4c sugar. For the life of me, I could NOT get my glaze to turn pink and thick like his. I feel like I added so much sugar, maybe half the bag. It was too sweet so I just stopped, and ended up with a very sticky, red, runny sauce. Dont know how I can screw up 2 ingredients lol. Any ideas?
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Hecklepig
No, no, no, no, why do Americans ruin scones like this. A scone should be light and tender and when done right should resemble muffin mixture before cooking. And why the hell do they always add icing to them? It should be a teaspoon of baking powder per cup with about a tablespoon of butter per cup, and at least 1 cup of milk. The mixture should be only just combined and wet enough that you need to flour your hands to stop sticking. Then cut from the dough and added to tray. These, if indeed they can be called anything, are HOCKEY PUCKS.
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No, no, no, no, why do Americans ruin scones like this. A scone should be light and tender and when done right should resemble muffin mixture before cooking. And why the hell do they always add icing to them? It should be a teaspoon of baking powder per cup with about a tablespoon of butter per cup, and at least 1 cup of milk. The mixture should be only just combined and wet enough that you need to flour your hands to stop sticking. Then cut from the dough and added to tray. These, if indeed they can be called anything, are HOCKEY PUCKS.
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Hans Kjerulf
Fun fact - the only variety of poppy that produces an edible seed is papaver somniferum, also known as the opium poppy. And yes, you will test positive for opiates for the next 24 to 48 hours after consuming anything with poppy seeds. Not at all a laughing matter when considering the young mother who made the mistake of eating a poppyseed bagel before giving birth. She had her newborn baby taken away from her at the hospital after opiates were detected in her blood.
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Fun fact - the only variety of poppy that produces an edible seed is papaver somniferum, also known as the opium poppy. And yes, you will test positive for opiates for the next 24 to 48 hours after consuming anything with poppy seeds. Not at all a laughing matter when considering the young mother who made the mistake of eating a poppyseed bagel before giving birth. She had her newborn baby taken away from her at the hospital after opiates were detected in her blood.
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arcuda2001
Ive heard so many times, from so many bakers and chefs, that self rising flour seems to work better than adding the rising agent and salt in with ap flour. I would love to know why that is. is the basic flour they use different, or is it just impossible to match the proportions exactly? Just been curious for a long time ( for years, actually lol) and would love to know why self rising seems to have something inexplicable in it that cannot be duplicated.
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Ive heard so many times, from so many bakers and chefs, that self rising flour seems to work better than adding the rising agent and salt in with ap flour. I would love to know why that is. is the basic flour they use different, or is it just impossible to match the proportions exactly? Just been curious for a long time ( for years, actually lol) and would love to know why self rising seems to have something inexplicable in it that cannot be duplicated.
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Fated Snowfox
Interesting. Scones here in Blighty are more commonly used as a vehicle for far too much clotted cream and strawberry preserve (jam, not jelly, and these look like an interesting variant on that. I think, on balance, I would have given them a wash first, so they don't look so pallid under the glaze. First bite is with the eye, after all, and no pastry vampire is going to go for something so anaemic: D
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Interesting. Scones here in Blighty are more commonly used as a vehicle for far too much clotted cream and strawberry preserve (jam, not jelly, and these look like an interesting variant on that. I think, on balance, I would have given them a wash first, so they don't look so pallid under the glaze. First bite is with the eye, after all, and no pastry vampire is going to go for something so anaemic: D
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houngandave
I'm sorry, those scones lack eye appeal. Out of kindness to other readers, I won't share what the glaze looks identical to, can't be unthought. Chef John, visually, this is much more than a miss. You would have done better either w/a simple syrup approach, a puree, or a maceration method. Gah.
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I'm sorry, those scones lack eye appeal. Out of kindness to other readers, I won't share what the glaze looks identical to, can't be unthought. Chef John, visually, this is much more than a miss. You would have done better either w/a simple syrup approach, a puree, or a maceration method. Gah.
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Melissa Behringer
A trick to get cold butter incorporated in a short or quick bread is to use a frozen stick of butter, grate on a coarse grater, then toss with the dry ingredients before adding the wet ingredients. I am sure you know this but perhaps your viewers would like the shortcut
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A trick to get cold butter incorporated in a short or quick bread is to use a frozen stick of butter, grate on a coarse grater, then toss with the dry ingredients before adding the wet ingredients. I am sure you know this but perhaps your viewers would like the shortcut
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matyourin
I am sure these taste great, but somehow I do not like that pink color of the glaze. looks artificial. Maybe it would turn out nicer, if you added some chopped strawberry to the mashed ones, thickening it with gelatine? And sweeten with something transparent (sugar sirup).
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I am sure these taste great, but somehow I do not like that pink color of the glaze. looks artificial. Maybe it would turn out nicer, if you added some chopped strawberry to the mashed ones, thickening it with gelatine? And sweeten with something transparent (sugar sirup).
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