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SCONES: Lemon Poppy Seed Scones




Source of Recipe


Bev 3/21/2002


List of Ingredients




3 cups all-purpose flour
1 cup sugar (used 3/4 cup)
1 tablespoon sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons grated lemon rind
1 teaspoon salt
10 tablespoons unsalted butter chilled and cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup whole milk

Recipe



Preheat oven to 375F degrees. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food 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 flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 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 to 8" round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tbs sugar. Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. Makes 8 scones

NOTES:

Bev's Notes: This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor! Can be made one day ahead. Store airtight at room temperature.

Lynda's notes - 5/12/02: Incredible texture AND flavor! Not at all dry like some scones tend to get. I only made a few minor changes......used light butter that was salted & cut the salt to 1/2 tsp. only 3/4 cup sugar and replaced whole milk with skim. They reheat well -- use a low temp (250° - 300°) for about 10 minutes. I wouldn't recommend using the microwave though.