Processor Poppy Seed Lemon Scones

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 cups flour
• 1 cup sugar
• 4 tablespoons poppy seeds (can use less)
• 1 tablespoon heaping baking powder
• 3 teaspoons lemon zest, grated
• 1 teaspoon salt
• 10 tablespoons very cold butter, cut into small pieces
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/3 cup half-and-half cream (or use full-fat milk)
• 1 -2 tablespoon half-and-half cream or 1 -2 tablespoon milk
• 2 tablespoons sugar

Recipe

• 1 set oven to 375 degrees.
• 2 set oven rack to second-lowest position.
• 3 grease a baking sheet.
• 4 in the food processor mix the flour, 1 cup sugar, poppy seeds, baking powder, lemon zest and salt until combined (about 3-4 seconds).
• 5 add in the cold butter pieces, using on/off turns until the mixture resembles coarse meal.
• 6 in a bowl whisk together egg and lemon juice, then add to the flour mixture, using on/off turns process until moist clumps form.
• 7 add in 1/3 cup cream or milk, then process with on/off turns until the mixture comes togther, adding in a little more cream or milk if the mixture seems dry.
• 8 with floured hands gather dough into a ball, then flatten into about an 8-inch round disc.
• 9 cut into 8 even wedges, then transfer the wedges to prepared baking sheet.
• 10 brush each scone with half and half cream, then sprinkle with sugar.
• 11 bake for about 25 minutes, or until the scones are baked.
• 12 transfer to a rack to cool.