Lemon Poppyseed Scones
Try this Lemon Poppyseed Scones recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 teaspoons baking powder
- 1 egg
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- icing
- 1 cup confectioners sugar
- 3 cups unbleached flour
- 1 tablespoon poppyseeds
- 2-1/2 tablespoons fresh lemon juice
- 2 sticks cold butter (i grate my butter.)
- 3/4 cup heavy cream (the original recipe called for milk)
- Carbohydrate 518.308978937236 g
- Cholesterol 14.2866666401565 mg
- Fat 10.6620086528274 g
- Fiber 12.9851031915893 g
- Protein 49.5325638083676 g
- Saturated Fat 2.99552770266274 g
- Serving Size 1 1 recipe (1115g)
- Sodium 61142.133992193 mg
- Sugar 505.323875745646 g
- Trans Fat 1.57094820319469 g
- Calories 2368 calories
Preheat the oven to 375 degreesWhisk together the flour, baking powder, salt, poppyseeds and sugar.Grate the butter over the flour.Use a knife or pastry cutter to cut the butter in the flour.Whisk together the egg, heavy cream, and lemon juice.Stir the liquid into the dry ingredients. Dough will form a ball.Pat the dough on a floured surface. I use parchment paper.Gently roll the dough out about ¾ inch thick.Use a biscuit cutter to cut scones out.Bake on sprayed a cookie sheet with 2 inches between each scone. I use Parchment Paper.Bake 375 degrees for 20 minutes until barely light tan. Do not over bake.ICINGMix together the powder sugar, juice, and zest until smooth.Brush icing on scones.
