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.

POPPY SEED LEMON SCONES

Steps:

• In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week). , For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft). , Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Sprinkle with additional sugar. , Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd.

LEMON POPPY SEED SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
• Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
• Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 375F degrees.
• Position rack in top third of oven.
• Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor.
• Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
• Whisk egg, and lemon juice in medium bowl to blend.
• Add flour mixture.
• Using on/off turns, process until moist clumps form.
• Add 1/3 cup milk.
• Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
• Using floured hands, gather dough into ball.
• Flatten to 8" round.
• Cut round into 8 wedges.
• Transfer scones to large baking sheet; brush with milk.
• Sprinkle with remaining 1 tbs sugar.
• Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
• Transfer to rack and cool.
• (Can be made one day ahead. Store airtight at room temperature).

POPPY SEED SCONES

Steps:

• Preheat oven to 450°F. Line 2 heavy large baking sheets with parchment. Blend flour, 3 tablespoons poppy seeds, baking powder and salt in large bowl of electric mixer. Add butter and beat until mixture resembles coarse meal. Whisk 1 cup milk, 2 eggs and sugar in small bowl to blend. Add to flour mixture and mix just until smooth dough forms (dough will be very sticky).
• Transfer dough to generously floured work surface. Sprinkle dough lightly with flour. Gently roll out to 1/2-inch-thick round. Using 2 1/2-inch round cookie cutter, cut out scones. Transfer to baking sheets. Reroll scraps and cut out additional scones. Transfer to sheets. Whisk remaining egg and 1 tablespoon milk in small bowl. Brush mixture over scones. Sprinkle with additonal poppy seeds.
• Bake scones until golden brown, about 12 minutes. Cool on rack. Serve warm or at room temperature.

ALMOND-POPPY SEED SCONES

Steps:

• Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
• Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)

ALMOND POPPY SEED SCONES

Steps:

• Preheat oven to 400 degrees F.
• Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
• Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
• For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
• OR.
• For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
• Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
• Bake 12 minutes or until golden brown.

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.