Lemon Poppy Seed Scones
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 scones
Description:
Transport yourself to the quaint charm of New Milford, CT, with these delightful Lemon Poppy Seed Scones! Inspired by a beloved recipe from a local restaurant, these scones are a breeze to make, thanks to the convenience of a food processor. With a burst of citrusy lemon flavor and the delightful crunch of poppy seeds, these scones are perfect for breakfast, brunch, or a satisfying snack any time of the day.
Ingredients:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon sugar (for sprinkling)
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- Zest of 2 lemons
- 1 teaspoon salt
- 10 tablespoons unsalted butter, chilled and cut into cubes
- 1 egg
- 2 tablespoons fresh lemon juice
- 1/3 cup milk (plus extra if needed)
Instructions:
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Preheat your oven to 375ยฐF (190ยฐC) and position the rack in the top third of the oven to ensure even baking.
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In the bowl of a food processor, combine the all-purpose flour, 1 cup of sugar, poppy seeds, baking powder, lemon zest, and salt. Pulse the mixture until everything is well combined.
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Add the chilled butter cubes to the flour mixture. Using the pulse function on your food processor, cut the butter into the dry ingredients until the mixture resembles coarse meal. Be careful not to overmix; you want some pea-sized butter pieces remaining for flakiness.
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In a separate medium bowl, whisk together the egg and fresh lemon juice until well combined.
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Pour the egg mixture into the food processor with the flour mixture. Pulse the processor until moist clumps begin to form.
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With the processor running, gradually add the milk, 1/3 cup at a time, until the dough just starts to come together. If the dough seems too dry, add a little more milk, one tablespoon at a time.
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Turn out the dough onto a lightly floured surface. Using your hands, gather the dough into a ball and gently flatten it into an 8-inch round disk, about 1 inch thick.
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Using a sharp knife or bench scraper, cut the dough round into 8 equal wedges.
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Transfer the scones to a large baking sheet lined with parchment paper, leaving some space between each scone to allow for rising during baking.
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Brush the tops of the scones with a little milk and sprinkle with the remaining tablespoon of sugar for a delightful golden crust.
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Bake the scones in the preheated oven for about 25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
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Once baked, transfer the scones to a wire rack to cool completely. These scones can be enjoyed warm or at room temperature.
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For storing, these scones can be made a day ahead and kept in an airtight container at room temperature. Simply reheat them in the oven or microwave for a few seconds before serving to enjoy them fresh and delicious.
Nutritional Information (Per Serving):
- Calories: 435.1
- Fat: 17.2g
- Saturated Fat: 9.7g
- Cholesterol: 62.4mg
- Sodium: 444.2mg
- Carbohydrates: 64.6g
- Fiber: 2g
- Sugar: 27.4g
- Protein: 6.7g
Keywords: Quick Breads, Breads, Breakfast, Lunch/Snacks, < 60 Mins, Oven, Small Appliance
