Wednesday, February 2, 2011

Lemon Poppy Seed Scones




    • 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)


  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.
  1. Transfer scones to large baking sheet lines with parchment paper; brush with milk.
  2. Sprinkle with remaining 1 tbs sugar.
  3. Bake until scones are golden brown , about 25 minutes.
  4. 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! 

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