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Lemon-Poppy Seed Scones

Lemon-Poppy Seed Scones might be just the European recipe you are searching for. This breakfast has 382 calories, 6g of protein, and 24g of fat per serving. This lacto ovo vegetarian recipe serves 8 and costs 53 cents per serving. 1 person has tried and liked this recipe. Head to the store and pick up poppy seeds, brown sugar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so tremendous. Lemon Poppy Seed Scones, Lemon Poppy Seed Scones, and Poppy Seed Lemon Scones are very similar to this recipe.

Serves: 8
Time: 45 Mins
Category: morning meal, dessert, brunch, breakfast
Health Rating: 2.0

Ingredients

Table

Grid

Name	Qty	Metric	Price
baking powder	2.5	teaspoons	None
brown sugar	1.0	Tbsp	None
egg	1.0		None
granulated sugar	49.612	grams	None
heavy whipping cream	226.796	grams	None
lemon zest	1.0	teaspoon	None
poppy seeds	25.0	grams	None
salt	1.25	teaspoons	None
unbleached flour	283.495	grams	None
butter	113.398	grams	None

Price: None

Instructions

Step 1: Preheat oven to 425 ad position oven rack in the center. Line baking sheet with parchment paper or a silicone mat.In the bowl of a food processor fitted with a metal blade, place the flour, sugar, poppy seeds, lemon zest, baking powder and salt and process for 10 seconds to blend well.

Ingredients:

baking powder
poppy seeds
lemon zest
all purpose flour
sugar
salt

Equipment:

baking paper
food processor
baking sheet
bowl
oven

Step 2: Add the cold butter pieces and pulse five times at 1 second intervals, or until the butter into cut into medium pieces.

Ingredients:

butter

Step 3: Add the cream and pulse another 20 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.Pat the dough into a circle 7 inches in diameter and about 1-inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

Ingredients:

cream
dough

Equipment:

baking sheet
chefs knife
spatula

Step 4: Brush the tops with a thin coating of the lightly beaten egg (you will not use all of the egg).

Ingredients:

Step 5: Sprinkle evenly with sugar.

Ingredients:

sugar

Step 6: Bake the scones for 17-20 minutes, until firm to the touch and golden brown.

Equipment:

oven

Step 7: Transfer to a rack and let cool for 5 minutes.

Step 8: Serve warm or at room temperature.

Dietary Information

Vegetarian

Nutrition Facts

Nutrient	Amount	% Daily Needs
Calories	381.64 kcal	19.08%
Fat	23.92 g	36.8%
Saturated Fat	14.17 g	88.56%
Carbohydrates	36.81 g	12.27%
Net Carbohydrates	35.21 g	12.8%
Sugar	8.7 g	9.67%
Cholesterol	82.97 mg	27.66%
Sodium	514.9 mg	22.39%
Alcohol	0.0 g	100.0%
Alcohol %	0.0 %	100.0%
Protein	5.85 g	11.69%
Manganese	0.46 mg	22.8%
Selenium	15.18 µg	21.68%
Vitamin B1	0.31 mg	20.91%
Folate	71.6 µg	17.9%
Vitamin A	800.79 IU	16.02%
Vitamin B2	0.26 mg	15.46%
Calcium	150.76 mg	15.08%
Iron	2.23 mg	12.41%
Phosphorus	123.67 mg	12.37%
Vitamin B3	2.15 mg	10.76%
Fiber	1.6 g	6.38%
Copper	0.11 mg	5.65%
Magnesium	22.09 mg	5.52%
Vitamin D	0.78 µg	5.17%
Vitamin E	0.72 mg	4.83%
Zinc	0.65 mg	4.33%
Vitamin B5	0.34 mg	3.4%
Potassium	101.15 mg	2.89%
Vitamin B6	0.04 mg	2.2%
Vitamin B12	0.12 µg	1.97%
Vitamin K	2.02 µg	1.93%

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