lemon-poppy seed scones
- Number of Servings: 8
Ingredients
1 3/4 c all-purpose flour3 T sugar2 1/2 t baking powder1/2 t salt1/3 c firm butter1 large egg, beatenabout 1/4 c half and half1 T grated lemon peel1 T poppy seedabout 3 T coarse sanding sugar
Heat oven to 400℉. Line a baking sheet with parchment.
Mix flour, 3 T sugar, baking powder & salt in a large bowl. Cut in butter with a pastry blender or 3 knives until the mixture looks like fine crumbs. Stir in egg, lemon peel, poppy seed, and just enough half and half so dough leaves the side of the bowl.
Place dough on a lightly floured surface and gently roll in flour to coat. Knead lightly 10 times. Pat into an 8-inch circle on the parchment-lined baking sheet. Cut into 8 wedges with a sharp knife that has been dipped in flour, but do not separate the wedges. Brush with additional half and half,; sprinkle with coarse sanding sugar.
Bake 15-20 minutes or until golden. Immediately remove from cookie sheet; carefully separate wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user NSCARNEY.
Mix flour, 3 T sugar, baking powder & salt in a large bowl. Cut in butter with a pastry blender or 3 knives until the mixture looks like fine crumbs. Stir in egg, lemon peel, poppy seed, and just enough half and half so dough leaves the side of the bowl.
Place dough on a lightly floured surface and gently roll in flour to coat. Knead lightly 10 times. Pat into an 8-inch circle on the parchment-lined baking sheet. Cut into 8 wedges with a sharp knife that has been dipped in flour, but do not separate the wedges. Brush with additional half and half,; sprinkle with coarse sanding sugar.
Bake 15-20 minutes or until golden. Immediately remove from cookie sheet; carefully separate wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user NSCARNEY.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 9.2 g
- Cholesterol: 47.7 mg
- Sodium: 358.9 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 0.9 g
- Protein: 4.1 g
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