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Lemon Poppyseed Scones
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | Makes 12 scones |
| Active time: | 15 minutes |
| Total time: | 35 minutes |
| Special equipment: | baking sheet |
| This recipe appears in: | British Bites: Lemon Poppyseed Scones |
Ingredients
- 3 cups (15 ounces) all purpose flour
- 1 cup (7 ounces) sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
- 1 large egg, beaten
- 2 tablespoons fresh juice from 1 to 2 lemons
- 1/3 cup milk
Procedures
-
1
Adjust oven rack to medium position and preheat to 375°F. Prepare a baking dish by lining it with foil, or using baking spray. In a large bowl combine flour, sugar, poppy seeds, baking powder, and salt, and whisk to combine. Using two butter knives or a pastry cutter, cut butter into dry ingredients until the mixture resembles a coarse meal.
-
2
In a separate bowl, combine egg, lemon juice and milk, and whisk to combine. Pour wet ingredients over dry ingredients and, using a wooden spoon or your hands, mix until a dough forms, but take care to not over-mix.
-
3
On a lightly floured surface, pat dough into a 10- by 6 1/2-inch rectangle, then cut that rectangle into 6 equal squares; then divide each square diagonally through the center to create 12 triangular scones.
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4
Place scones on prepared baking dish and bake for 18 minutes, or until scones have browned.
