Lemon poppy seed scones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Self-rising flour plus additional flour; for shaping |
| ½ | cup | Sugar |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground coriander |
| 6 | tablespoons | (3/4 stick) butter,; chilled |
| 1 | Egg | |
| 1 | cup | Buttermilk |
| 3 | tablespoons | Grated lemon peel,; no white attached |
| 6 | tablespoons | Poppy seeds |
| ½ | cup | Confectioners' sugar; (optional) |
Directions
Preheat the oven to 500 degrees F. Lightly grease a baking sheet.
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 an egg, dip the wet end of dough into flour and gently knead in your hand, shaping into a ball and then flattening slightly. Place the piece on the prepared pan so the scones are just touching. Repeat with the remaining dough. Bake 8 to 10 minutes, or until golden. Remove from the oven and place on a rack to cool slightly. Sprinkle with confectioners' sugar if desired and serve immediately.
Makes 18
Recipe By :WELL-STOCKED PANTRY SHOW#ND7034 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 07:48:00 -0500 From: Meg Antczak <meginny@...>