Last week, Adam attended a fundraising dinner held to benefit The Boulder Valley School Food Project. They’re an organization working to improve the quality and nature of food served in local public schools. It’s good and necessary work. If people knew what their kids were served at school there might be an uprising. I imagine Victor Hugo-like barricades in the streets, molotov cocktails and gangs of people marching with torches. (Of course that’s ridiculous. Most folks have way too much going on to worry about school food.) The sugar, fat and salt found in most school food is horrifying. So it’s good to see organizations like the School Food Project working to create change.

There was a silent auction at the dinner (of course there was… you can’t call it a fundraiser without a silent auction). And the most interesting  lot was offered by Spruce Confections, a local bakery. They’re famous for their scones and they deserve to be. Their scones are fantastic. At the auction Spruce offered to travel to the winners home and teach them to make scones in their own kitchen. I thought it was a great idea. It was food, it was fun and it was for a great cause. It was also well received. Bidding started at $100 and ended much higher.


We sell Spruce’s scones at the store and they’re good, very good really: one of the most popular baked things we offer. That being said, I like these scones more. Maybe that’s because we eat them fresh from the oven or maybe it’s because we make them ourselves. For me, there’s value in making things for yourself. If you agree, give these scones a try. And if you like them, please keep the school kids in mind. Every little bit helps.


Lemon Poppy Seed Scones


  • 3 cup all purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/8th teaspoon salt
  • 2 sticks cold butter (1/2 lb)
  • 1 fresh egg
  • 1/2 cup whole milk
  • 1/3 cup poppy seeds
  • 3 tablespoon fresh lemon zest


Preheat your oven to 350 degrees. Combine and mix the dry ingredients in a large bowl (flour, sugar, bp, salt). Cut the butter into dime sized flakes directly into the dry ingredients. (The butter is comically over-sized in the above picture. We’re still getting that whole food photography thing down) Add poppy seed and fresh lemon zest.

In a second bowl, whisk together the milk and egg. Add the wet to the dry and fold until the dough comes together.

Cut the dough into two balls being careful to not over-kneed. Form the dough into an inch-thick, 6-inch diameter circle. Cut the dough circle into 6-8 wedges.

Bake until the scones are firm and well browned, usually 25-30 minutes.

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