Lemon Poppyseed Scones

30 Oct
Made these this morning, and they were really good–mine weren’t
quite this fluffy, and I was asleep for half of the ingredient mixing,
so I’m wondering if we didn’t use enough baking powder, but
they still turned out well. Nice hard exterior & soft interior–yum!
Come on over & try on =).
Lemon Poppy Seed Scones. Photo by Karen=^..^=

Photo by Karen=^..^=

Total Time: 40 min.

Prep Time: 15 mins

Cook Time: 25 mins.



8 very large scones or 16 medium scones


  1. Preheat oven to 375F degrees.
  2. Position rack in top third 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 pulse, process until moist clumps form.
  8. Add 1/3 cup milk.
  9. Using pulse, process just until dough comes together, adding more milk if dough seems dry.
  10. Using floured hands, gather dough into ball.
  11. Flatten to 8″ round. (or two 4″ rounds)
  12. Cut round into 8 (or 16) wedges.
  13. Transfer scones to large baking sheet; brush with milk.
  14. Sprinkle with remaining 1 tbs sugar.
  15. Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
  16. Transfer to rack and cool.
  17. (Can be made one day ahead. Store airtight at room temperature).

Read more: http://www.food.com/recipe/lemon-poppy-seed-scones-23139#ixzz1cIv9yr7g


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