Lemon-Poppy Seed Scones
By: Sheri Wetherell
Published: Friday, June 14, 2013 - 4:12pm

Ingredients




2 cups (10 ounces) unbleached all-purpose flour
1/4 cup (1-3/4 ounces) granulated sugar
1/4 cup poppy seeds
2 large lemons, finely zested
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 cup (8 ounces) chilled heavy whipping cream
1 egg, lightly beaten
1 tablespoon brown sugar, preferably turbinado or raw sugar

Preparation

1 Preheat oven to 425º ad position oven rack in the center. Line baking sheet with parchment paper or a silicone mat. 2 In the bowl of a food processor fitted with a metal blade, place the flour, sugar, poppy seeds, lemon zest, baking powder and salt and process for 10 seconds to blend well. Add the cold butter pieces and pulse five times at 1 second intervals, or until the butter into cut into medium pieces. Add the cream and pulse another 20 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough. 3 Pat the dough into a circle 7 inches in diameter and about 1-inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart. 4 Brush the tops with a thin coating of the lightly beaten egg (you will not use all of the egg). Sprinkle evenly with sugar. Bake the scones for 17-20 minutes, until firm to the touch and golden brown. Transfer to a rack and let cool for 5 minutes. Serve warm or at room temperature.

About

These tender scones are flaky and just slightly sweet. Make sure your butter and cream are cold, and handle the dough just enough to bring it together and pat it in shape. The food processor method used in this recipe ensure that your scones will be flaky and tender. If you don't have a food processor, you can make the scones by hand.
This recipe is courtesy of Sur la Table.