LEMON POPPYSEED MINI SCONES
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 24 mini scones
Number Of Ingredients 13
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.
MEYER LEMON POPPY SEED SCONES RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Equipment needed: Baking sheet with either parchment paper of Silpat Silicone Mat Box grater or food processor, with grating disk (or pastry cutter) Cooling rack Preheat the oven to 400°F For the dry ingredients: Add the flour, sugar, poppy seeds and salt* (*if using unsalted butter), baking powder, baking soda and lemon zest-- whisk together and set aside. FOR THE BUTTER: The easiest way to blend the butter with the dry ingredients is to grate it. You can cut it, but by grating the butter, you can easily combine the dough to be coarse crumbs with your fingers. Add the grated frozen butter to the dry mixture and gentle work with your hands (or two forks) until it resemble coarse crumbs. You do NOT want to overwork the dough-- you want bits of butter, which will create steam as the scones bake. That's how you get tender scones. For the wet ingredients: Whisk together the buttermilk, egg and optional lemon oil*. Pour over the dry ingredients, and using two forks (I use a flat beater whisk), combine the ingredients until it is wet. You want a "shaggy" dough, but not super wet. Lightly dust a surface (flouring parchment paper or a silicone mat works great), gently press the dough together until it "sticks". Do not KNEAD the dough! Just press and begin shaping the dough. You can create an 8" circle, and then cut it into wedges. Or, shape the dough into a spare and cut in half, into smaller wedges. You can even use a biscuit cutter and shape them into round shapes-- whatever suits your fancy. Place the scones, evenly, on the baking sheet. Freeze the scones for at least 15 minutes, before baking, which will help them puff up as the frozen butter bits will create more steam. Bake for 12 to 15 minutes, until golden brown. GLAZE: Sift the powdered sugar (so you won't end up with lumps in your glaze) Whisk the cream and lemon juice into the powdered sugar. Add less liquid if you prefer a thicker glaze...more of a frosting. I prefer my glaze to be thinner, so that I can just spoon it over the scones. If you spoon the glaze over the scones, while still very warm, it will leave a clear glaze. Otherwise, allow the scones to cool, and then spoon on the glaze, and it will remain thicker. TIP: Balance a cooling rack over your kitchen sink, the glaze can simply be washed away, and you don't have to waste parchment paper or wash the baking rack! Genius! By the way, I froze half of my second batch of scones. The following Saturday, I took them from the freezer into a 400°F oven, and they turned out perfectly! This is a great tip for planning ahead-- or, in my case, not being tempted to eat all of them at once.
LEMON POPPY SEED SCONES
This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!
Provided by Bev I Am
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 11
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).
LEMON POPPYSEED SCONES
A different twist on scones with a lemon flavor. Good with any topping or just plain.
Provided by EGGIE4
Categories Bread Quick Bread Recipes Scone Recipes
Time 42m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
- Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter.
- Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 37.5 g, Cholesterol 23.4 mg, Fat 19.7 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 341.4 mg, Sugar 9.2 g
POPPY SEED LEMON SCONES
You'll love the appealing look and delicate texture of these lightly sweet scones. For the best results, work quickly to mix and cut them. The less you handle the dough, the more tender the scones are. They're delightful served warm with homemade lemon curd for breakfast or with a salad for lunch. -Linda Murray, Allenstown, New Hampshire
Provided by Taste of Home
Time 45m
Yield 8 scones.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 419 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 444mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON POPPY SEED SCONES
The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.
Provided by Chef John
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 61.1 g, Cholesterol 54.7 mg, Fat 13.8 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 560.8 mg, Sugar 28.4 g
More about "meyer lemon poppy seed scones recipe 425"
LEMON POPPY SEED BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON POPPY SEED SCONES - HOT ROD'S RECIPES
From hotrodsrecipes.com
LEMON POPPY SEED TWO-BITE SCONES - BUDGET BYTES
From budgetbytes.com
LEMON POPPY SEED SCONES WITH GLAZE | SALT & BAKER
From saltandbaker.com
EASY GLUTEN FREE LEMON POPPY SEED SCONES RECIPE
From joyfulhealthyeats.com
LEMON POPPY SEED SCONES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
LEMON–POPPY SEED SCONES - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 16Total Time 2 hrsCategory Brunch, Baking, BreakfastPublished May 14, 2021
- Step 1For the scones: Preheat the oven to 400˚. Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Stir in the poppy seeds.
- Step 2Mix the heavy cream, egg and lemon zest in a medium bowl. Add the cream mixture to the flour mixture; stir gently with a fork until combined. The dough should be crumbly, but if it’s too crumbly to work with, splash in a small amount of heavy cream.
- Step 3Turn out the dough onto a floured surface and lightly press it together into a rough rectangle. Use a rolling pin to roll it into an 8-by-12-inch rectangle (use your hands to help shape it if necessary).
- Step 4Transfer the scones to a parchment-lined baking sheet and bake until just golden, 15 to 20 minutes. Let cool for 15 minutes on the baking sheet, then transfer the scones to a rack to cool completely.
- Step 5For the glaze: Combine the powdered sugar, milk, lemon zest and juice and salt in a medium bowl. Stir until smooth, adjusting the thickness with more powdered sugar or milk if necessary.
- Step 6Place the rack of scones over a baking sheet to catch drips, then spread the glaze on the scones. Before the glaze sets, sprinkle the tops lightly with poppy seeds.
POPPY SEED MEYER LEMON SCONE RECIPE - THE PRODUCE MOMS
From theproducemoms.com
5/5 (1)Calories 423 per servingCategory Breakfast, Bread
BEST LEMON POPPY SEED SCONES RECIPE (BRIGHT & FRESH FLAVOR!)
From savoryexperiments.com
5/5 (38)Total Time 1 hrCategory BreakfastPublished Sep 15, 2022
LEMON ALMOND POPPY SEED SCONES {30 MINUTES!} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
LEMON POPPY SEED SCONES - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
BLUEBERRY LEMON POPPY SEED SCONES. - HALF BAKED HARVEST
From halfbakedharvest.com
LEMON POPPY SEED SCONES | RECIPELION.COM
From recipelion.com
MEYER LEMON POPPY SEED CAKE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
LEMON POPPY SEED SCONES - RECIPE GIRL
From recipegirl.com
EASY LEMON POPPY SEED SCONES | 365 DAYS OF BAKING & MORE
From 365daysofbakingandmore.com
MEYER LEMON-POPPY SEED COOKIES - SOUTHERN CAST IRON
From southerncastiron.com
You'll also love