You can never have too many morn meal recipes, so give Lemon-Poppy Seed Scones a try. One serving contains 372 calories, 6g of protein, and 24g of fat. This vegetarian recipe serves 8 and costs 55 cents per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of granulated sugar, unbleached flour, poppy seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Scottish cuisine. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes include Lemon Poppy Seed Scones, Lemon Poppy Seed Scones, and Lemon Poppy Seed Scones.
Lemon-Poppy Seed Scones Instructions
Preheat oven to 425 ad position oven rack in the center. Line baking sheet with parchment paper or a silicone mat.
In the bowl of a food processor fitted with a metal blade, place the flour, sugar, poppy seeds, lemon zest, baking powder and salt and process for 10 seconds to blend well. Add the cold butter pieces and pulse five times at 1 second intervals, or until the butter into cut into medium pieces. Add the cream and pulse another 20 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.
Pat the dough into a circle 7 inches in diameter and about 1-inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops with a thin coating of the lightly beaten egg (you will not use all of the egg). Sprinkle evenly with sugar. Bake the scones for 17-20 minutes, until firm to the touch and golden brown. Transfer to a rack and let cool for 5 minutes. Serve warm or at room temperature.
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