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Recipes

Lemon-Poppy Seed Scones

By Ledbetters New Milford CT

3.0

(3)

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

3

cups all purpose flour

1

cup plus 1 tablespoon sugar

3

tablespoons poppy seeds

1

tablespoon baking powder

2

teaspoons grated lemon peel

1

teaspoon salt

10

tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces

1

large egg

2

tablespoons fresh lemon juice

1

/3 (or more) cup whole milk

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in 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 to flour mixture. Using on/off turns, process until moist clumps form. Add ⅓ 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 into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.

    Step 2

    Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

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