Recipes Breakfast + Brunch Sweet Brunch Double-Lemon Scones 5.0 (3) 5 Reviews Lemon–poppy seed cake meets scones in this delightful recipe from Food & Wine’s Justin Chapple. Slideshow: More Scone Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on January 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs 35 mins Yield: 8 Ingredients 2 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 tablespoon baking powder 2 tablespoons finely grated lemon zest plus 1/4 cup fresh lemon juice 1 teaspoon kosher salt 1 tablespoon poppy seeds 1 stick unsalted butter, cut into cubes and chilled 1 cup heavy cream, plus more for brushing 1 cup confectioners’ sugar Directions Preheat the oven to 375°. Line a large baking sheet with parchment paper. In a food processor, pulse the 2 1/4 cups of flour with the granulated sugar, baking powder, lemon zest, salt and 2 teaspoons of the poppy seeds. Add the butter and pulse until it resembles coarse meal. Add the 1 cup of heavy cream and pulse until evenly moistened. Transfer the dough to a lightly floured surface, gather any crumbs and knead a couple of times until the dough just comes together. Using a lightly floured rolling pin, roll the dough into a 9-by-6-inch rectangle. Using a large knife, cut the dough into 8 scones. Transfer the scones to the prepared baking sheet and brush with heavy cream. Bake in the lower third of the oven for about 25 minutes, until firm and lightly golden. Let the scones cool. In a medium bowl, whisk the confectioners’ sugar with the lemon juice and the remaining 1 teaspoon of poppy seeds. Brush the scones with the glaze and let stand until set, about 15 minutes. We suggest Montana residents take a break from this royally delicious Pinterest search to try their hand at Justin Chapple’s Double-Lemon Scones. © Marcus Nilsson Make Ahead The scones can be stored in an airtight container for up to 2 days. Rate it Print