LEMON POPPYSEED MINI SCONES
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 24 mini scones
Number Of Ingredients 13
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
- Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
- Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
- Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
- Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.
LEMON POPPYSEED SCONES
A different twist on scones with a lemon flavor. Good with any topping or just plain.
Provided by EGGIE4
Categories Bread Quick Bread Recipes Scone Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
- Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter.
- Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 37.5 g, Cholesterol 23.4 mg, Fat 19.7 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 341.4 mg, Sugar 9.2 g
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