Lemon Poppy Seed Scones

The time honored combination of lemon and poppy seeds is delicious in these scones.

3 c. all-purpose flour
1 c. granulated white sugar
1 T. baking powder
3 T. poppy seeds
2 t. grated lemon peel
1 t. salt
10 T. chilled butter cut into pieces
1 large egg
2 T. fresh lemon juice

1. Position rack in top third of oven. Preheat oven to 375 degrees.

2. Mix flour,sugar,poppy seeds, baking powder, lemon peel and salt in bowl of food processor. Add butter and cut in using pulse button in on/off turns, until mixture resembles coarse crumbs.

3. Whisk egg and lemon juice in small bowl. Add to flour mix, process using off/on pulse, until moist clumps form. Add 1/3 cup milk, process just till dough comes together, add more milk if dough seems too dry.

4. Using floured hands gather dough into a ball. On a lightly floured surface pat the dough into an 8 inch circle. Cut into eight triangles.

5. Transfer scones to baking sheet, brush with milk and sprinkle with sugar.

6. Bake until scones are golden brown and tester inserted in middle comes out clean, about 25 minutes.

Recipe Summary:
Yield: 8 scones
Prep Time: 25 minutes
Cook Time: 25 minutes

Other recipes by One Sixty Five The Inn on Park Row:
Light Spinach Quiche
Maine Morning Granola
Blueberry Muffins
Autumn Harvest French Toast
Maine Blueberry Cornmeal Pancakes
Hearty Breakfast Bake
Cinnamon Crunch Coffee Cake
Omelet Biscuit Cups
Raspberry Struesel Coffeecake
Winter Morning Custards With Apples & Spiced Croutons
Sauteed Apples & Nuts
Ginger Snap Cookies
Creamy Scrambled Eggs
Peach Upside- Down French Toast
Old-fashioned Oatmeal Pancakes

Recipe Provided By:
One Sixty Five The Inn on Park Row
Brunswick, ME

Brunswick Bed and Breakfast Inns