Lemon Poppy Seed Scones

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  • Yield: 8 scones
  • Serving: 8
  • Prep time: 15 m
  • Cook time: 25 m
  • Ready in: 40 m
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This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!

Ingredients

Nutritional Info

Calories
435.1
Calories from Fat
154 g
Total Fat
17.2 g
Saturated Fat
9.7 g
Cholesterol
62.4 mg
Sodium
444.2 mg
Total Carbohydrate
64.6 g
Dietary Fiber
2 g
Sugars
27.4 g
Protein
6.7 g

Step by step method

  • Step 1

    Preheat oven to 375F degrees.

  • Step 2

    Position rack in top third of oven.

  • Step 3

    Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.

  • Step 4

    Add butter and cut in, using on/off turns, until mixture resembles coarse meal.

  • Step 5

    Whisk egg, and lemon juice in medium bowl to blend.

  • Step 6

    Add flour mixture.

  • Step 7

    Using on/off turns, process until moist clumps form.

  • Step 8

    Add 1/3 cup milk.

  • Step 9

    Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.

  • Step 10

    Using floured hands, gather dough into ball.

  • Step 11

    Flatten to 8" round.

  • Step 12

    Cut round into 8 wedges.

  • Step 13

    Transfer scones to large baking sheet; brush with milk.

  • Step 14

    Sprinkle with remaining 1 tbs sugar.

  • Step 15

    Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.

  • Step 16

    Transfer to rack and cool.

Tips & variations

  • Can be made one day ahead. Store airtight at room temperature.

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