Lemon Poppy Seed Scones
Yield:
1.0 servings
Added:
December 15, 2009
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Print This RecipeIngredients
3 cups Self-rising flour plus additional flour, for
1/2 cup Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Ground coriander
6 tablespoons (¾ stick) butter,, chilled
1 Egg
1 cup Buttermilk
3 tablespoons Grated lemon peel,, no white attached
6 tablespoons Poppy seeds
1/2 cup Confectioners' sugar, (optional)
Preparation
2
In a large bowl, mix together the flour, sugar, baking soda, salt, and coriander. With your fingers, 2 knives, or a pastry blender, cut in the chilled butter until the mixture resembled coarse meal. Mix the egg and buttermilk and gently combine with the dry ingredients. Add the poppy seeds and lemon peel and stir until just moistened. Sprinkle additional flour over the surface of the dough, gently flip the dough over in the bowl, and dust this side with flour. Flour your hands, pinch off a piece of dough about the size of
3
Makes 18
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