Festive Poppy Seed Scones Recipes

POPPY SEED SCONES

Steps:

• Heat oven to 425 degrees. Sift flour, baking powder, salt, and 1 tablespoon sugar into a large bowl. Stir in poppy seeds and lemon zest.
• In a separate bowl, whisk together egg, butter, and buttermilk.
• Pour liquid into dry ingredients, and combine with a few swift strokes. Turnout dough onto a lightly floured board and knead once or twice. Pat out to 3/4 inch thick; cut into rounds using a 3-inch cutter. Reroll scraps and cut again until used up.
• Place scones a few inches apart on a greased or parchment-lined baking sheet. Sprinkle with sugar and bake 10 to 15 minutes, or until golden brown. Serve warm.

SEEDED SCONES

Steps:

• Preheat the oven to 450 degrees. Lightly butter a large baking sheet and set aside.
• In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, aniseed and poppy seed. Cut the butter into chunks and place in the bowl. Using a pastry blender or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
• Pour about a third of the buttermilk into the flour and toss lightly with a fork, pushing the mixture against the side of the bowl. Add more buttermilk and toss together, using just enough to make a soft but not sticky dough.
• Turn the dough onto a lightly floured surface and pat gently into a square a half-inch thick and about nine inches to the side. Cut into six triangles.
• Place the scones on the baking sheet and brush with buttermilk. Sprinkle with sesame seeds. Bake 10 to 12 minutes, until lightly browned. Serve immediately, preferably with butter.

POPPY SEED SCONES

Steps:

• Combine flour, baking powder, butter, poppy seeds, egg, milk and salt using the dough hooks of your mixer first and then your hands until dough is smooth (Be sure not to overmix).
• Turn out onto a lightly floured surface and roll out (about 1 cm thick).
• Using a glass of about 7.5 cm in diametre cut out scones.
• Put onto a paper-lined baking sheet and brush with the egg-milk-mixture.
• Bake in the preheated oven at 200°C for about 15-20 minutes.

LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 425°F.
• Grease cookie sheet.
• Mix flour, baking powder, salt, sugar and poppy seed in a large bowl.
• Cut in butter until mixture is fine crumbs.
• Mix lemon juice and milk, stir into flour mixture until dough forms a ball.
• Turn dough onto lightly floured surface, gently roll in flour to coat.
• Knead lightly 10 times.
• Roll or pat into a 9in circle. Sprinkle with sugar.
• Cut into 8 wedges.
• Place on cookie sheet.
• Bake 12-15 mins or until golden brown.
• Immediately remove from cookie sheet.