POPPY SEED LEMON SCONES
You'll love the appealing look and delicate texture of these lightly sweet scones. For the best results, work quickly to mix and cut them. The less you handle the dough, the more tender the scones are. They're delightful served warm with homemade lemon curd for breakfast or with a salad for lunch. -Linda Murray, Allenstown, New Hampshire
Provided by Taste of Home
Time 45m
Yield 8 scones.
Number Of Ingredients 17
Steps:
- In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week). , For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft). , Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Sprinkle with additional sugar. , Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd.
Nutrition Facts : Calories 419 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 444mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON POPPYSEED MINI SCONES
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 24 mini scones
Number Of Ingredients 13
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
- Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
- Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
- Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
- Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.
LEMON POPPY SEED SCONES
This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!
Provided by Bev I Am
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 375F degrees.
- Position rack in top third of oven.
- Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
- Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Whisk egg, and lemon juice in medium bowl to blend.
- Add flour mixture.
- Using on/off turns, process until moist clumps form.
- Add 1/3 cup milk.
- Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
- Using floured hands, gather dough into ball.
- Flatten to 8" round.
- Cut round into 8 wedges.
- Transfer scones to large baking sheet; brush with milk.
- Sprinkle with remaining 1 tbs sugar.
- Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool.
- (Can be made one day ahead. Store airtight at room temperature).
LEMON POPPY SEED SCONES
A wonderful lemon flavored scone recipe with just a hint of poppy seed. These scones go great with your morning cup of java!
Provided by Chef Rodney
Categories Breakfast
Time 27m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Line baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine flour, baking powder, salt, sugar and poppy seeds. Zest one lemon and add zest to flour mixture. Add butter and cut in until mixture resembles fine crumbs.
- In a separate bowl, combine lemon juice and milk. Stir lemon/milk mixture into flour mixture until dough leaves sides of bowl and forms a ball. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.
- Form a 9 inch circle with the dough. Sprinkle with sugar. Cut into eight wedges and place on cookie sheet.
- Bake for 12 to 15 minutes or until golden brown. Watch carefully so they don't burn. Remove immediately from baking sheet and place on cooling rack.
Nutrition Facts : Calories 228 kcal, Carbohydrate 32 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 225 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
LEMON-POPPY SEED SCONES
Steps:
- Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
- Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)
LEMON POPPYSEED SCONES
A different twist on scones with a lemon flavor. Good with any topping or just plain.
Provided by EGGIE4
Categories Bread Quick Bread Recipes Scone Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
- Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter.
- Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 37.5 g, Cholesterol 23.4 mg, Fat 19.7 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 341.4 mg, Sugar 9.2 g
LEMON POPPY SEED SCONES
These Lemon Poppy Seed Scones are the perfect spring and summer treat! They are loaded with the perfect lemon flavor and topped with an irresistible glaze!
Provided by Whitney Wright
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (parchment paper is fine too). Set aside.
- In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. Alternatively, you can use a pastry blender to cut in the butter if you don't want to use a food processor. (I just like that it's fast and easy!) Empty the flour mixture into a big bowl.
- Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. (I like to use a fork at the beginning and then resort to my hands, it's easier). The dough will be slightly sticky, but not much.
- On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
- Using a pastry brush, gently brush each scone with the melted butter.
- Bake for 18-21 minutes or until lightly golden brown along the edges.
- While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
- Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. *
- Let glaze set. Enjoy! Store in an airtight container for 3 days.
Nutrition Facts : Calories 364 kcal, Carbohydrate 50 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 279 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
LEMON POPPY SEED SCONES
Make and share this Lemon Poppy Seed Scones recipe from Food.com.
Provided by Sam 3
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Grease cookie sheet.
- Mix flour, baking powder, salt, sugar and poppy seed in a large bowl.
- Cut in butter until mixture is fine crumbs.
- Mix lemon juice and milk, stir into flour mixture until dough forms a ball.
- Turn dough onto lightly floured surface, gently roll in flour to coat.
- Knead lightly 10 times.
- Roll or pat into a 9in circle. Sprinkle with sugar.
- Cut into 8 wedges.
- Place on cookie sheet.
- Bake 12-15 mins or until golden brown.
- Immediately remove from cookie sheet.
Nutrition Facts : Calories 228, Fat 9.3, SaturatedFat 5.5, Cholesterol 23.5, Sodium 275.4, Carbohydrate 32.2, Fiber 1, Sugar 6.6, Protein 4.3
LEMON POPPYSEED SCONES
Provided by Nellie
Number Of Ingredients 7
Steps:
- Mix together cake mix and flour.
- Cut in the butter and mix until soft pebbles start to form.
- Add in remaining ingredients and mix until a dough begins to form.
- Roll out, keeping surface well floured.
- Cut before baking, place on greased pan.
- Bake at 325 for 25 minutes
POPPY SEED SCONES
Leave a basket of these scones out for guests at any brunch or breakfast gathering.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 6 scones
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Sift flour, baking powder, salt, and 1 tablespoon sugar into a large bowl. Stir in poppy seeds and lemon zest.
- In a separate bowl, whisk together egg, butter, and buttermilk.
- Pour liquid into dry ingredients, and combine with a few swift strokes. Turnout dough onto a lightly floured board and knead once or twice. Pat out to 3/4 inch thick; cut into rounds using a 3-inch cutter. Reroll scraps and cut again until used up.
- Place scones a few inches apart on a greased or parchment-lined baking sheet. Sprinkle with sugar and bake 10 to 15 minutes, or until golden brown. Serve warm.
STUFFED LEMON-POPPY SEED SCONES
Cake flour is clutch in this recipe for creating a perfectly balanced fluffy, crumbly and moist scone texture. Soaking the poppy seeds in warm milk softens them a bit and helps release their nutty flavor when baked. To prevent the curd leaking out during baking, take care to really pinch and seal the two disks of dough together all around the edges.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F. Heat the milk in a small saucepan or warm in the microwave until steaming. Remove from the heat and stir in the poppy seeds. Let stand until cooled, about 20 minutes. Stir in the lemon juice to thicken and sour the milk.
- Whisk the cake flour, granulated sugar, baking powder, tea and salt in a medium bowl; work in the cold butter and lemon zest with your fingers until the mixture looks like coarse meal. Make a well in the center, then add the egg and milk-poppy seed mixture. Stir together until combined and a soft dough forms, gently kneading the dough in the bowl once stirring becomes difficult.
- Divide the dough in half and gently pat each portion into a 6- to 7-inch disk (1/4 to 1/2 inch thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and spread the lemon curd on top, leaving a 1-inch border around the edge. Place the remaining disk of dough on top of the curd and pinch the edges together to seal. Brush the top with milk and sprinkle with turbinado sugar. Score the dough into 8 wedges, cutting about halfway into the top layer of dough but not into the filling.
- Bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 5 to 10 minutes on the baking sheet. Slide off the baking sheet and onto the rack; let cool at least 45 more minutes. Cut into wedges along the scored lines.
LEMON POPPYSEED SCONES
Flaky and buttery scones with the scent of lemon and subtle crunch of poppy seeds. A bright start to any morning!
Provided by Annalise
Categories Snack
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.
- Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.
- On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.
- Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
- To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice. Add an additional tablespoon of lemon juice if necessary to achieve desired consistency. Drizzle over cooled scones and let set 10 minutes before serving.
Nutrition Facts : Calories 340 kcal, Sugar 18 g, Sodium 93 mg, Fat 17 g, SaturatedFat 10 g, Carbohydrate 44 g, Fiber 1 g, Protein 5 g, Cholesterol 70 mg, ServingSize 1 serving
VEGAN LEMON POPPY SEED SCONES
Not-too-sweet, perfectly lemony, light, and drizzled in a bright lemon zest glaze. These are exactly what needs to be baked on a beautiful nearly-spring day! They're perfect with a mug of tea, and if you so desire, a touch of vegan butter and your favourite jam.
Provided by Brittany at ilovevegan.com
Categories Baking
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F.
- Combine all dry ingredients, including poppy seeds and lemon zest.
- Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soy milk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling out on a well-floured counter. The dough should be about 1" thick. Cut into rustic triangles (about the size of a deck of cards.)
- Transfer to a parchment paper lined baking sheet (leaving at least 1/2" between scones) and bake for 10 minutes. They should be golden brown.
- Cool before glazing.
- Combine the warm soy milk, coconut oil, lemon juice, icing sugar, and lemon zest. Whisk until combined. Add more soy milk for a thinner glaze (good for dunking the entire scone), add more icing sugar for a thicker glaze (great for drizzling). Once the scones are cooled, drizzle or dunk in glaze. Enjoy!
LEMON POPPY SEED SCONES
The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.
Provided by Chef John
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
- Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
- Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 61.1 g, Cholesterol 54.7 mg, Fat 13.8 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 560.8 mg, Sugar 28.4 g
LEMON SCONES
These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h30m
Yield Makes 8 Scones
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
- Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
- Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
- In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.
More about "lemon poppyseed scones food"
LEMON–POPPY SEED SCONES RECIPE - COUNTRY LIVING
From countryliving.com
4.3/5 (3)Total Time 50 minsCuisine AmericanCalories 330 per serving
- Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
LEMON POPPYSEED GREEK YOGURT SCONES - KROLL'S KORNER
From krollskorner.com
4/5 (5)Calories 364 per servingCategory Dessert
- Preheat oven to 400° F. In a stand mixer bowl, combine the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Gently whisk to combine.
- Add the cold, cubed butter pieces and using a bench scraper, cut the butter into the flour until butter is the size of peas. (You don't want to use your hands because our hands are too warm to hold the butter. Cold ingredients make the best scones!)
- Place the bowl on the stand mixer and add in the Greek yogurt, cold heavy cream, egg and 1/4 cup lemon juice. Mix on medium speed. The dough will come together and shape into a ball.
- Transfer dough to a lightly floured surface and (handling lightly, as you don't want to over-work this dough) Make sure to use flour so the dough does not stick. Fold the dough in half over itself and use your hands to gently flatten layers together.
LEMON-POPPY SEED SCONES RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 45 minsCategory Mother's Day Breakfast And Brunch RecipesCalories 187 per serving
- Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in lemon zest and poppy seeds.
- Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
- Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
LEMON–POPPY SEED SCONES - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Servings 16Total Time 2 hrsCategory Brunch, Baking, BreakfastPublished 2021-05-14
- For the scones: Preheat the oven to 400˚. Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Stir in the poppy seeds. Add the butter and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and there are no large chunks of butter.
- Mix the heavy cream, egg and lemon zest in a medium bowl. Add the cream mixture to the flour mixture; stir gently with a fork until combined. The dough should be crumbly, but if it’s too crumbly to work with, splash in a small amount of heavy cream.
- Turn out the dough onto a floured surface and lightly press it together into a rough rectangle. Use a rolling pin to roll it into an 8-by-12-inch rectangle (use your hands to help shape it if necessary).
- Transfer the scones to a parchment-lined baking sheet and bake until just golden, 15 to 20 minutes. Let cool for 15 minutes on the baking sheet, then transfer the scones to a rack to cool completely.
- For the glaze: Combine the powdered sugar, milk, lemon zest and juice and salt in a medium bowl. Stir until smooth, adjusting the thickness with more powdered sugar or milk if necessary.
- Place the rack of scones over a baking sheet to catch drips, then spread the glaze on the scones. Before the glaze sets, sprinkle the tops lightly with poppy seeds.
LEMON POPPY SEED TWO-BITE SCONES - BUDGET BYTES
From budgetbytes.com
4.8/5 (39)Total Time 30 minsEstimated Reading Time 4 minsCalories 108 per serving
- Preheat the oven to 400ºF. Line a baking sheet with parchment. Use a small-holed cheese grater or a zester to remove the zest from the lemon, then squeeze the juice into a separate bowl. You'll need about 1 tsp of zest and 1 Tbsp juice.
- In a large bowl, stir together the flour, salt, 1/4 cup powdered sugar, baking powder, poppy seeds, and 1 tsp lemon zest. Make sure these ingredients are well combined.
- Stir the cream into the dry ingredients until a shaggy ball of dough forms. The dough will be fairly sticky. Turn the dough out onto a floured surface, divide it into three pieces, and shape each piece into a disc (about 3 inches diameter). Cut each disc into six triangles.
- Arrange the cut scones on the prepared baking sheet. Bake the scones for about 15 minutes, or until they just begin to barely turn golden brown on top.
LEMON POPPY SEED SCONES - ELM TEA LEAF COMPANY
From elmtealeaf.com
5/5 (2)Total Time 1 hr 15 minsCategory Tea RecipesCalories 210 per serving
- Add the flour, baking powder, lemon zest, both sugars, salt and poppy seeds to the bowl of a food processor. Pulse until combined.
- Cut the chlled butter into cubes and add it into the same bowl along with the heavy cream, lemon juice, and vailla extract. Use the pulse option of your food processor until a shaggy dough forms. You want a dough that is well mixed, yet still lumpy from the cold butter. Make sure the flour is completely incorportated.
- Form the dough into one ball and transfer it from the food processor into a bowl. Refrigerate for 30 minutes to make sure the butter is cold before baking.
LEMON POPPY SEED SCONES - 365 DAYS OF BAKING & MORE
From 365daysofbakingandmore.com
4.6/5 (5)Total Time 55 minsCategory BreakfastCalories 222 per serving
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest.
- Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
PALEO LEMON POPPY SEED SCONES - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
Estimated Reading Time 3 mins
- In a large bowl, combine the almond flour, coconut flour, sugar, salt, and baking soda. Mix well. Add in the ghee, egg, vanilla, and lemon zest and juice. Stir until everything is mixed well and no dry spots remain. Stir in the poppy seeds. Dough should be able to hold together.
- Shape it into a ball and place it on the sheet tray. Press into a 7 inch circle, about 1/2 inch thick. Cut into 6 triangles. Spread apart and bake 18 minutes, until edges and bottom are lightly browned.
- Once scones have cooled, glaze them. Make sure the coconut butter is smooth- if needed, place in the microwave and heat for 30 seconds until smooth. In a small bowl, combine coconut butter, maple syrup, lemon juice, vanilla and salt. Mix well and drizzle over the scones.
EASY LEMON POPPY SEED SCONES RECIPE - SHUGARY SWEETS
From shugarysweets.com
4.8/5 (52)Total Time 1 hr 6 minsCategory Breakfast And BrunchCalories 384 per serving
- For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer until it resembles coarse crumbs (you can also use a pastry cutter, if you prefer).
- On a large baking sheet with parchment paper (or silpat), shape dough into a large rectangle (about 9inch x 7inch by 1/2 inch thick). Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.
- Using a large knife or pizza cutter, slice dough in half then cut into halves again, (vertically), creating four rectangles. Slice dough horizontally once through center. You should now have 8 rectangles. Cut each rectangle in half to make 2 triangles. You will be left with a total of 16 triangles. Separate them on the baking sheet, using a little extra flour if needed to keep them from sticking!
LEMON POPPY SEED SCONES - BROMA BAKERY
From bromabakery.com
Reviews 1Category BreakfastCuisine AmericanTotal Time 40 mins
- In large mixing bowl, rub together the sugar and the lemon zest with your fingers. This will allow the lemon oil from the zest to release and infuse the sugar with lemon flavor. Your sugar will start to clump together and a bit and should smell lemon-y.
- Add the flour, baking powder, and salt to the lemon sugar. Place in the freezer for 10 minutes. Keeping all your ingredients cold will help to produce a fluffy, thick, and buttery scone. Using a pastry cutter cut the butter into the dry ingredients until the mixture resembles coarse sand. If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.
- In a separate bowl, stir together the Greek yogurt, 6 tablespoons of the heavy cream, and the vanilla extract. Add the mixture to the the dry ingredients and stir until combined. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together.
STRAWBERRY LEMON POPPY SEED SCONES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (14)Category Breakfast
- Whisk flour, sugar, lemon zest, baking powder, poppy seeds, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the strawberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
LEMON POPPY SEED SCONES - FLOURING KITCHEN
From flouringkitchen.com
Cuisine American, EnglishCategory Baking, Brunch, Dessert, TeaServings 8Total Time 40 mins
- Whisk together the lemon juice, buttermilk, vanilla extract, and egg in a medium bowl. Set aside.
- Sift flour and baking powder into a large bowl. Add sugar, salt, lemon zest, poppy seeds, and stir.
- Using a food processor, pastry cutter, or a knife, cut the butter into the flour mixture until it resembles crumbs with larger pea sized pieces.
- Make a well in the center of the butter and flour mixture and pour in the wet ingredients. Stir with a spoon until it starts clumping and forming a dough. You want some dry bits to still be there.
LEMON-POPPY SEED SCONES RECIPE | BON APPéTIT
From bonappetit.com
3/5 (3)Servings 8
- Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add ⅓ cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
- Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
DOUBLE-LEMON SCONES RECIPE - JUSTIN CHAPPLE | FOOD & …
From foodandwine.com
5/5 (2)Category Sweet Brunch
- Preheat the oven to 375°. Line a large baking sheet with parchment paper. In a food processor, pulse the 2 1/4 cups of flour with the granulated sugar, baking powder, lemon zest, salt and 2 teaspoons of the poppy seeds. Add the butter and pulse until it resembles coarse meal. Add the 1 cup of heavy cream and pulse until evenly moistened.
- Transfer the dough to a lightly floured surface, gather any crumbs and knead a couple of times until the dough just comes together. Using a lightly floured rolling pin, roll the dough into a 9-by-6-inch rectangle. Using a large knife, cut the dough into 8 scones. Transfer the scones to the prepared baking sheet and brush with heavy cream. Bake in the lower third of the oven for about 25 minutes, until firm and lightly golden. Let the scones cool.
- In a medium bowl, whisk the confectioners’ sugar with the lemon juice and the remaining 1 teaspoon of poppy seeds. Brush the scones with the glaze and let stand until set, about 15 minutes.
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