Lemon Poppy Seed Scones

Lemon-Poppy Seed Scones

Lemon-Poppy Seed Scones

45 minutes

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Details
  • Serving Size:   8
  • Vegetarian:   True
  • Weight Watchers:   15 Points
Cuisine
  • English
  • Scottish
  • British
  • European
  • morning meal
  • dessert
  • brunch
  • breakfast
Comments
Ingredients
  • 2-1/2 teaspoons baking powder
  • 1 tablespoon brown sugar, preferably turbinado or raw sugar
  • 1 egg, lightly beaten
  • 1/4 cup (1-3/4 ounces) granulated sugar
  • 1 cup (8 ounces) chilled heavy whipping cream
  • 1 teaspoon lemon zest grated
  • 1/4 cup poppy seeds
  • 1 1/4 teaspoons salt
  • 2 cups (10 ounces) unbleached all-purpose flour
  • 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
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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