Processor Poppy Seed Lemon Scones

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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