Seeded Scones Recipes

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.

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
• Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
• Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
• Flour your hands and a spatula, as well as your work surface, and scrape out the dough. Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
• Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.

Steps:

• Preheat the oven to 425˚ F. Heat the milk in a small saucepan or warm in the microwave until steaming. Remove from the heat and stir in the poppy seeds. Let stand until cooled, about 20 minutes. Stir in the lemon juice to thicken and sour the milk.
• Whisk the cake flour, granulated sugar, baking powder, tea and salt in a medium bowl; work in the cold butter and lemon zest with your fingers until the mixture looks like coarse meal. Make a well in the center, then add the egg and milk-poppy seed mixture. Stir together until combined and a soft dough forms, gently kneading the dough in the bowl once stirring becomes difficult.
• Divide the dough in half and gently pat each portion into a 6- to 7-inch disk (1/4 to 1/2 inch thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and spread the lemon curd on top, leaving a 1-inch border around the edge. Place the remaining disk of dough on top of the curd and pinch the edges together to seal. Brush the top with milk and sprinkle with turbinado sugar. Score the dough into 8 wedges, cutting about halfway into the top layer of dough but not into the filling.
• Bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 5 to 10 minutes on the baking sheet. Slide off the baking sheet and onto the rack; let cool at least 45 more minutes. Cut into wedges along the scored lines.

Steps:

• Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in 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 to 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 into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon 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 1 day ahead. Store airtight at room temperature.)

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.)