Gluten Free Lemon Poppy Seed Scones Recipes

Steps:

• Soak poppy seeds in milk and store in the refrigerator for a couple of hours.
• Preheat the oven to 375ºF/180ºC degrees.
• In a food processor, mix flours, sugar, baking powder and salt.
• Add small chunks of chilled butter and mix.
• Beat an egg in a small bowl and add a half of the egg as well as the milk with poppy seeds, lemon zest and lemon juice.
• Mix until the dough comes together in a big lump.
• On a flat surface dusted with extra flour, gather the dough into one ball. Divide the ball into two or three depending on how small you want your scones (I divided into two).
• Flatten the dough into round disks (about 3/4 inch (2 cm) thick). Cut into 6 - 8 wedges.
• Add a tiny amount of water to the remaining egg and brush the egg wash on top of the scones.
• Bake for about 15 - 20 minutes.
• Cool on a wire rack. Infuse love and serve (with lemon curd/jam and/or whipped cream if you wish)!

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).