Lemon Poppy Seed Scones

Name: Lemon Poppy Seed Scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 scones
Ingredients: 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

(32)

Recipe by Bev I Am

This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!

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READY IN: 40mins

YIELD: 8 scones

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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).