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.
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