Lemon-Poppy Seed Scones
Ingredients
baking powder2.5 teaspoons
brown sugar1 tablespoon
egg1
granulated sugar1.75 ounces
heavy whipping cream8 ounces
lemon zest1 teaspoon
poppy seeds0.25 cup
salt1.25 teaspoons
unbleached flour10 ounces
butter4 ounces
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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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