Breakfast

Lemon Poppy Scones

Makes 8 scones

View Recipe

Lemon Poppy Scones

Makes 8 scones

Not too sweet, these scones are a perfect match for a steamy cup of tea in the morning.

Nutritional information per scone:Calories 270 (34% from fat)
carb. 37g
pro. 7g fat 10g
sat. fat 6g
chol. 47g
sod. 288g calc. 61mg
fiber 2g
  1. Lemon Poppy Scones-1
  1. Lemon Poppy Scones-1

Ingredients

  • 2½ cups cake flour, plus more for
  • shaping
  • 2 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • Grated zest of 1 lemon
  • (about 1 tablespoon)
  • 2 tablespoons poppy seeds
  • (this is a guesstimate)
  • 1 cup buttermilk
  • 1 large egg
  • 6 tablespoons unsalted butter,
  • cut into ½-inch cubes, room
  • temperature (for about 5 to 10
  • minutes, be sure the butter is
  • not too soft)
  • Egg wash (1 large egg plus
  • 1 teaspoon water, whisked well)
  • Turbinado sugar, for sprinkling

Preparation

  1. 1. Put the flour, sugar, baking powder,
  2. baking soda, salt, zest, and poppy seeds
  3. in a large mixing bowl. Using the beaters,
  4. mix the dry ingredients on Speed 1 to
  5. fully combine. Reserve.
  6. 2. Put the buttermilk and egg in a small
  7. bowl. Mix on Speed 1 to combine;
  8. reserve. Add the butter to the dry
  9. ingredients and mix on Speed 3 until
  10. mixture is shaggy. Reduce to Speed
  11. 1. With the mixer running, slowly add
  12. the liquid ingredients and mix until just
  13. combined (it should not be a complete
  14. dough); do not over-mix.
  15. 3. Pour the mixture onto a clean counter/
  16. large cutting board. Gently fold the
  17. dough over a few times and then form
  18. into a 10-inch cylinder. Using a sharp
  19. knife, cut into 8 even rounds. Place on
  20. a parchment-lined baking sheet. Cover
  21. lightly and transfer to a refrigerator to
  22. chill for a minimum of 1 hour, or up to
  23. overnight.
  24. 4. Once chilled, preheat oven to 400°F with
  25. the rack in the middle position. Brush
  26. each scone with egg wash and sprinkle
  27. with the turbinado sugar.
  28. 5. Bake in preheated oven for about 25 to
  29. 30 minutes, or until golden brown. Allow
  30. to cool before serving.

This recipe was prepared with

Power Advantage® 7-Speed Hand Mixer with Storage Case

Power Advantage® 7-Speed Hand Mixer with Storage Case

$64.95

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