I have been seriously wanting a good scone for a few weeks now. I considered making blueberry, because it is such a tasty classic, but silly Cedar forgot to put blueberries on the shopping list! This morning I started browsing for a good scone recipe, and I came across this one on recipezaar.com. It had a lot of good reviews, and I had all the ingredients on hand, so I made a batch of these this morning.
The scones turned out perfectly, and really satisfied my scone craving!! I didn’t have any regular milk on hand, so I used 1 part soy creamer and 1 part soy milk in place of the whole milk. They were so nice and moist in the center, but still dense. What a perfect afternoon snack these will make alongside some coffee or tea!
Ingredients:
♥ 3 cups all-purpose flour
♥ 1 cup sugar
♥ 1 tablespoon sugar
♥ 3 tablespoons poppy seeds
♥ 1 tablespoon baking powder
♥ 1 lemon zested
♥ 1 teaspoon salt
♥ 10 tablespoons chilled unsalted butter, cut into small pieces
♥ 1 large egg
♥ 2 tablespoons fresh lemon juice
♥ 1/3 cup whole milk
Directions:
- Preheat oven to 375F degrees.
- Position rack in top third of oven.
- Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
- Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Whisk egg, and lemon juice in medium bowl to blend.
- Add flour mixture.
- Using on/off turns, process until moist clumps form.
- Add 1/3 cup milk.
- Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
- Using floured hands, gather dough into ball.
- Flatten to 8″ round.
- Cut round into 8 wedges.
- Transfer scones to large baking sheet; brush with milk.
- Sprinkle with remaining 1 tbs sugar.
- Bake until scones are golden brown and toothpick inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool.
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