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
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 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 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).
RUSTIC LEMON POPPY SEED SCONES
Make and share this Rustic Lemon Poppy Seed Scones recipe from Food.com.
Provided by PalatablePastime
Categories Scones
Time 25m
Yield 6 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Cut in margarine until the mixture is crumbly (consistency will be coarse).
- Stir in poppy seeds and lemon zest.
- Make a well in the center of the ingredients.
- Beat egg in a small bowl until frothy; stir in the milk.
- Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
- Do not overmix.
- Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
- Place balls 1-2" apart on a greased baking sheet.
- Brush the tops with milk and sprinkle with some confectioners sugar.
- Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
- Serve with butter, clotted cream, jam, or marmalade, if you desire.
Nutrition Facts : Calories 291, Fat 10.5, SaturatedFat 2.3, Cholesterol 39, Sodium 550.6, Carbohydrate 42.8, Fiber 1.4, Sugar 8.7, Protein 6.6
FAT FREE LEMON-POPPY SEED-SCONES
Make and share this Fat Free Lemon-Poppy Seed-Scones recipe from Food.com.
Provided by Annacia
Categories Scones
Time 23m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients into the wet ingredients.
- Try to use as few strokes as possible. Divide dough in half.
- Pat out each half onto a sprayed cookie.
- sheet to a 7" circle.
- Cut each circle into 6 wedges. Bake at 425F for 12-14 minutes or until golden brown.
Nutrition Facts : Calories 128.6, Fat 1.4, SaturatedFat 0.3, Cholesterol 18, Sodium 283.5, Carbohydrate 24, Fiber 0.8, Sugar 3.8, Protein 4.6
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-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
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