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Lemon-Poppy Seed Scones

Source of Recipe


Bon Appétit, March 2002






List of Ingredients



• 3 cups all-purpose flour
  
• 1 cup plus 1 Tbsp sugar
  
• 3 Tbsp poppy seeds
  
• 1 Tbsp baking powder
  
• 2 tsp grated lemon peel
  
• 1 tsp salt
  
• 10 Tbsp (1¼ sticks) chilled unsalted butter, cut into small pieces
  
• 1 large egg
  
• 2 Tbsp fresh lemon juice
  
• 1/3 cup (or more) whole milk
  






Instructions



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 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
   
   
2. Using floured hands, gather dough into a ball. Flatten into an 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
   
   
3. Bake until scones are golden brown and a tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)
   
   Makes 8 scones.