I love lemon-poppy seed anything, but scones are my favorites. I had a great recipe for them back in the day that disappeared in one of many moves, I’m sure, but I found this one on-line and I have to say it’s pretty good. I did make a simple glaze, which wasn’t part of the recipe, using a little lemon juice and powdered sugar. The glaze is totally optional and might actually be better using milk, rather than lemon juice…but I like things pretty lemony. Also, as you will see, the recipe intends you to use a food processor. I don’t currently own one, so I made them by hand and it worked just fine.
- 3 c all purpose flour
- 1 c plus 1 Tbsp sugar
- 3 Tbsp poppy seeds
- 1 Tbsp baking powder
- 2 tsp grated lemon peel
- 1 tsp salt
- 10 Tbsp (1 1/4 sticks) chilled unsalted butter, cut into small pieces
- 1 large egg
- 2 Tbsp fresh lemon juice
- 1/3 c (or more) whole milk
Preheat oven to 375°F. Position rack in top third of oven.
Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in 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 to 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 into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.