Processor Poppy Seed Lemon Scones Food

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).

THE BEST SCONE RECIPE

Steps:

• Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
• Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
• Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
• Combine the heavy cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.
• Pulse until dough begins to clump together.
• Transfer dough to a lightly floured surface and (handling lightly, as you don't want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
• Form the dough into a smooth disk about 1" thick by 6" round.
• Cut the disk into 8 wedges, pressing the knife straight down with each cut.
• Transfer wedges to prepared baking sheet and place about 2" apart. Brush lightly with heavy cream and sprinkle with sugar.
• Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don't over-bake your scones or they will be dry and tough.
• Allow scones to cool on baking sheet before serving and enjoying.

LEMON POPPY SEED MUFFINS I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
• Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
• In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
• Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
• Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
• Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

LEMON POPPY SEED SCONES

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.

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.