Lemon-Poppy Seed Scones might be just the European recipe you are searching for. This breakfast has 382 calories, 6g of protein, and 24g of fat per serving. This lacto ovo vegetarian recipe serves 8 and costs 53 cents per serving. 1 person has tried and liked this recipe....Read More
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.
