Saturday, January 21, 2012
Lemon Poppy Seed Scones
These are wonderful, light, delicate and not too sweet. My favorite scone.
You could add orange peel and juice instead, or add dried currants, nuts or dried cranberries.This is a great dough.
Serve them plain, or with Lemon Curd , Orange Butter. Lots of possibilities
1tbl. baking powder
1tbl. poppy seeds
2tsp. grated lemon peel ( I use the kind in the spice bottle)
1/3cup cold butter
2tbl. lemon juice (optional- just depends on how lemony you like them)
Heat oven to 425*
In a bowl, add flour, sugar, baking powder, poppy seeds and lemon peel.
Cut in butter with a fork or pastry cutter, until it resembles fine crumbs.
Add the lemon juice to the milk and gently stir into the crumbs.
Stir just enough to moisten. The dough will be soft.
The less you handle this dough, the lighter it will be.
Turn onto a floured surface, knead gently 5 times.
Pat dough into an 8 inch circle. With a sharp knife, cut into 8 wedges.(like cutting a pizza).
Place the wedges on a greased cookie sheet.
Bake for about 15 minutes or until lightly browned.