Prep 10 mins
Cook 25 mins
These are made in a food processor, which produces a very light airy scone. Make certain that your butter is very cold, I freeze my butter for about 5-8 minutes. These are best eaten warm out of the oven, or the same day.
- 3 cups flour
- 1 cup sugar
- 4 tablespoons poppy seeds (can use less)
- 1 tablespoon heaping baking powder
- 3 teaspoons lemon zest, grated
- 1 teaspoon salt
- 10 tablespoons very cold butter, cut into small pieces
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1⁄3 cup half-and-half cream (or use full-fat milk)
- 1 -2 tablespoon half-and-half cream or 1 -2 tablespoon milk
- 2 tablespoons sugar
- Set oven to 375 degrees.
- Set oven rack to second-lowest position.
- Grease a baking sheet.
- In the food processor mix the flour, 1 cup sugar, poppy seeds, baking powder, lemon zest and salt until combined (about 3-4 seconds).
- Add in the cold butter pieces, using on/off turns until the mixture resembles coarse meal.
- In a bowl whisk together egg and lemon juice, then add to the flour mixture, using on/off turns process until moist clumps form.
- Add in 1/3 cup cream or milk, then process with on/off turns until the mixture comes togther, adding in a little more cream or milk if the mixture seems dry.
- With floured hands gather dough into a ball, then flatten into about an 8-inch round disc.
- Cut into 8 even wedges, then transfer the wedges to prepared baking sheet.
- Brush each scone with half and half cream, then sprinkle with sugar.
- Bake for about 25 minutes, or until the scones are baked.
- Transfer to a rack to cool.
These were great and easy to make. I used half whole wheat and half white flour, and soy milk instead of cream.
My only critique is that 1 tsp of salt is way too much. I used about 3/4 tsp and they tasted quite salty, so I'll probably go with 1/4 tsp when I make them again.