PROCESSOR POPPY SEED LEMON SCONES
These are made in a food processor, which produces a very light airy scone. Make certain that your butter is very cold, I freeze my butter for about 5-8 minutes. These are best eaten warm out of the oven, or the same day.
Provided by Kittencalrecipezazz
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees.
- Set oven rack to second-lowest position.
- Grease a baking sheet.
- In the food processor mix the flour, 1 cup sugar, poppy seeds, baking powder, lemon zest and salt until combined (about 3-4 seconds).
- Add in the cold butter pieces, using on/off turns until the mixture resembles coarse meal.
- In a bowl whisk together egg and lemon juice, then add to the flour mixture, using on/off turns process until moist clumps form.
- Add in 1/3 cup cream or milk, then process with on/off turns until the mixture comes togther, adding in a little more cream or milk if the mixture seems dry.
- With floured hands gather dough into a ball, then flatten into about an 8-inch round disc.
- Cut into 8 even wedges, then transfer the wedges to prepared baking sheet.
- Brush each scone with half and half cream, then sprinkle with sugar.
- Bake for about 25 minutes, or until the scones are baked.
- Transfer to a rack to cool.
Nutrition Facts : Calories 456.4, Fat 18.7, SaturatedFat 10.4, Cholesterol 65.8, Sodium 569.8, Carbohydrate 66.5, Fiber 2.2, Sugar 28.5, Protein 7
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