Recipe by Bev
This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!
Top Review by Karen=^..^=
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.
- 709.77 ml all-purpose flour
- 236.59 ml sugar
- 14.79 ml sugar
- 44.37 ml poppy seeds
- 14.79 ml baking powder
- 9.85 ml grated lemons, rind of
- 4.92 ml salt
- 147.89 ml chilled unsalted butter, cut into small pieces
- 1 large egg
- 29.58 ml fresh lemon juice
- 78.07 ml whole milk
Directions See How It's Made
- 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).