Make-Ahead Scrumptious Scones for Breakfast

Here are the ingredients to make Lemon Poppy Seed Scones to serve 8:

• 1 1/4 cups (125 grams) all-purpose flour, plus more for forming scones
• 1 1/4 cups (185 grams) spelt flour (or all-purpose flour)
• 1/3 cup (65 grams) natural cane sugar (like turbinado), or 1/2 cup if you prefer sweet scones
• 1/4 cup (35 grams) poppy seeds, plus more to sprinkle on top
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 tablespoons (85 grams) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup plus 2 tablespoons buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 2 tablespoons fresh Meyer lemon zest

Assuming that you are making this in advance, here are the preparation instructions:

Select a baking sheet that will fit inside your freezer; line it with parchment paper and set aside.


In a medium bowl, whisk together the flours, sugar, poppy seeds, baking powder, baking soda, and salt. Add the cubed butter. Using your hands or a pastry cutter, rub or cut the butter into the flour mixture until it resembles small, coarse peas. It’s okay to have a few larger chunks of butter remaining.


In a small bowl, whisk together the buttermilk, egg, vanilla extract, lemon juice, and lemon zest. Add to the dry ingredients. Using a wooden spoon or flat spatula, stir until the dough gathers together in an uneven ball (I actually use my hands at this point) — the dough will be pretty wet. Let the dough sit for 10 minutes to allow the whole-grain flours to soak up a bit of the moisture.


Take out a large wooden board (or use a clean table or counter) and sprinkle generously with flour before turning out the dough onto the surface. With well-floured hands, quickly gather the dough into a ball and pat or push it down so it’s circular in shape and about 1-inch thick. Cut into 8 wedges.


Place the wedges on prepared baking sheet and place in freezer. Freeze until firm, about 1 hour. Place scones in freezer bag and label. Store in the freezer until ready to bake.

When you are ready to bake some of these wedges to make scones for breakfast in the morning, follow the instructions on the next page …

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