Lemon Poppy Seed 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 eggs
• 2 tablespoons fresh lemon juice
• 1/3 cup whole milk (2% worked fine)

Directions

1. Preheat oven to 375F degrees.
2. Position rack in middle of oven.
3. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
4. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
5. Whisk egg, and lemon juice in medium bowl to blend.
6. Add flour mixture.
7. Using on/off turns, process until moist clumps form.
8. Add 1/3 cup milk.
9. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
10. Using floured hands, gather dough into ball. Split into 2 equal halves.
11. Flatten each to 8" round.
12. Cut round into 8 wedges.

13. Transfer scones to large baking sheet lines with parchment paper; brush with milk.
14. Sprinkle with remaining 1 tbs sugar.
15. Bake until scones are golden brown , about 25 minutes.
16. Transfer to rack and cool.

When cooled, I made a mixture of powdered sugar, lemon juice and water and brushed it on each scone.

These were a bit crispy on the outside and soft on the inside.  Very Good!