Lemon Poppy Seed Scones
yield: 8 SERVINGS
cook time: 30 MINUTES
total time: 30 MINUTES
Make fluffy lemon poppy seed scones for a delicious breakfast or dessert pastry.
Ingredients
- 3 cups All-Purpose Flour
- 1/2 cup Sugar
- 3 tablespoons Poppy Seeds
- 1 tablespoon baking powder
- 2 tablespoon grated lemon rind
- 10 tablespoons cold butter, grated or cut into small pieces
- 1 egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1/3 cup milk ( I use skim)
for the glaze:
- 1 tablespoon sugar
- 1/3 cup milk ( I use skim)
Directions
1
Preheat the oven to 375 degrees. Grease scone pan.
2
Mix flour, 1/2 cup sugar, poppy seeds, baking powder, and lemon peel in a food processor.
3
Cut in butter using brief on/off turns. In a small bowl, whisk together egg and lemon juice.
4
Add to flour mixture using brief on/off turns until moist clumps form. Add 1/3 cup milk and process again briefly using on/off turns until dough forms. If you have a scone pan like mine, press mixture evenly into the greased pan.
5
If not, just flour your hands and create a dough ball on cutting board. Flatten to about 8 inches round, and cut into 8 wedges.
6
Transfer wedges to a baking sheet and brush with milk. Sprinkle with an extra tablespoon of sugar.
7
Bake at 375 degrees for about 25 minutes, until scones are golden. Let cool and serve. Leftovers can be stored in an airtight container.