Onion Poppy Seed Scones Food

POPPY SEED SCONES

Steps:

• Combine flour, baking powder, butter, poppy seeds, egg, milk and salt using the dough hooks of your mixer first and then your hands until dough is smooth (Be sure not to overmix).
• Turn out onto a lightly floured surface and roll out (about 1 cm thick).
• Using a glass of about 7.5 cm in diametre cut out scones.
• Put onto a paper-lined baking sheet and brush with the egg-milk-mixture.
• Bake in the preheated oven at 200°C for about 15-20 minutes.

ONION POPPY SEED SCONES

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion to oil; cook 3 to 4 minutes, stirring frequently, until tender and just beginning to brown; remove from heat.
• In large bowl, stir flour, oats, sugar, poppy seed, baking powder, mustard and salt; set aside. In small bowl, stir together buttermilk, 1/4 cup egg product, the cooked onions and remaining 2 tablespoons oil. Add flour mixture to onion mixture, all at once; stir just until moistened.
• On lightly floured surface, knead dough 10 times. On cookie sheet, lightly roll or pat dough into 8-inch circle about 3/4 inch thick. Cut circle into 12 wedges with sharp knife that has been dipped in flour. Carefully pull wedges out about 1/2 inch to create small amount of space between each scone. Brush scones with 1 tablespoon egg product. Bake 15 to 18 minutes or until golden brown. Immediately transfer from cookie sheet to cooling rack; cool 5 minutes. Serve warm.

STUFFED LEMON-POPPY SEED SCONES

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.

PROCESSOR POPPY SEED LEMON SCONES

Steps:

• Set oven to 375 degrees.
• Set oven rack to second-lowest position.
• Grease a baking sheet.
• In the food processor mix the flour, 1 cup sugar, poppy seeds, baking powder, lemon zest and salt until combined (about 3-4 seconds).
• Add in the cold butter pieces, using on/off turns until the mixture resembles coarse meal.
• In a bowl whisk together egg and lemon juice, then add to the flour mixture, using on/off turns process until moist clumps form.
• Add in 1/3 cup cream or milk, then process with on/off turns until the mixture comes togther, adding in a little more cream or milk if the mixture seems dry.
• With floured hands gather dough into a ball, then flatten into about an 8-inch round disc.
• Cut into 8 even wedges, then transfer the wedges to prepared baking sheet.
• Brush each scone with half and half cream, then sprinkle with sugar.
• Bake for about 25 minutes, or until the scones are baked.
• Transfer to a rack to cool.

LEMON POPPY SEED SCONES

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).