Lemon Poppyseed Buttermilk Scone


Photo: Kait Nolan
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Ingredients

2 cups all purpose flour
2 tablespoons sugar (I used Splenda)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter, cut up
2/3 cup + 1 tablespoon buttermilk (my own addition as ⅔rds was not quite enough)
1 large egg, separated
1 tablespoon lemon juice
2 teaspoons sugar (or Splenda) for sprinkling
1 tablespoon + 1 teaspoon poppyseeds
1 tablespoon dehydrated lemon peel (yes I know you usually use lemon zest, but who forgot to

Preparation

1
Preheat your oven to 375 degrees.
2
In a big bowl mix the flour, 2 tablespoons of Splenda, baking powder, baking soda, salt, lemon peel, and poppyseeds.
3
With a pastry blender, cut in the butter until the mixture turns into coarse crumbles.
4
In a separate cup mix your egg yolk and buttermilk.
5
Make a well in the center of the dry ingredients, and add the milk.
6
Stir until just combined. If you’re me, this might take some work and light kneading.
7
Transfer the dough to a (well the book says ungreased cookie sheet but I didn’t read, so I used Pam for baking) cookie sheet. and shape into a 7 1/2 inch round (you’ll want to flour your hands).
8
With a floured knife, cut the round into 8 wedges but don’t separate.
9
Brush the top with egg white and sprinkle the last of the sugar/Splenda over the top.
10
Bake for 22-25 minutes, until golden brown.
11
Then serve warm or if you have more self control than I do, separate the wedges to cool on a wire rack.

Tools

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Yield:

8.0 scones

Added:

Saturday, December 5, 2009 - 12:22am

Creator:

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