Stuffed Lemon Poppy Seed Scones Recipes

LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (parchment paper is fine too). Set aside.
• In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. Alternatively, you can use a pastry blender to cut in the butter if you don't want to use a food processor. (I just like that it's fast and easy!) Empty the flour mixture into a big bowl.
• Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. (I like to use a fork at the beginning and then resort to my hands, it's easier). The dough will be slightly sticky, but not much.
• On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
• Using a pastry brush, gently brush each scone with the melted butter.
• Bake for 18-21 minutes or until lightly golden brown along the edges.
• While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
• Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. *
• Let glaze set. Enjoy! Store in an airtight container for 3 days.

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 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 POPPYSEED MINI SCONES

Steps:

• For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
• Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
• Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
• Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
• For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
• Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.

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.