Prep 15 mins
Cook 25 mins
This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 2 teaspoons grated lemons, rind of
- 1 teaspoon salt
- 10 tablespoons chilled unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1⁄3 cup whole milk
- Preheat oven to 375F degrees.
- Position rack in top third of oven.
- Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
- Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Whisk egg, and lemon juice in medium bowl to blend.
- Add flour mixture.
- Using on/off turns, process until moist clumps form.
- Add 1/3 cup milk.
- Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
- Using floured hands, gather dough into ball.
- Flatten to 8" round.
- Cut round into 8 wedges.
- Transfer scones to large baking sheet; brush with milk.
- Sprinkle with remaining 1 tbs sugar.
- Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool.
- (Can be made one day ahead. Store airtight at room temperature).
This one rates 10*!!! I made these for breakfast this morning and WOWWEEEEEE! The texture is incredible and the flavor is almost unbearably good! As I sit here nibbling and waiting for the coffee to brew, it is all I can do to contain myself and not scarf the whole thing down! Thanks so much for this recipe, Bev...I have been making scones for years and they have NEVER come out like this :) P.S. Made them by hand instead of food processor, and also used salted butter and skim milk.
These scones were fabulous! They were not dry like a lot of scones tend to be, but they were tender. I made these for Thanksgiving breakfast, and made them the day before serving. They do keep well. I reheated them in the oven for about 10 minutes at low temperature. Thanks very much, Bev, for sharing these wonderful breakfast scones.
Very nice! You have done my family a service by posting this. I always thought scones were somewhat fragile and had to be done by hand, which knocks them off my list - I do all my mixing in the KitchenAid. Then I saw this ... I had the courage to try it in the KitchenAid, and now I know that it can be done (I don't own a food processor). Now, not only can I make this recipe again, as I really like the lemon, I can also try other scones. Thank you, Bev!