Ingredients: 2-1/2 teaspoons baking powder,1 tablespoon brown sugar, preferably turbinado or raw sugar,1 tablespoon brown sugar, preferably turbinado or raw sugar,1 egg, lightly beaten,1/4 cup (1-3/4 ounces) granulated sugar,1 cup (8 ounces) chilled heavy whipping cream,1 teaspoon lemon zest grated,1/4 cup poppy seeds,1 1/4 teaspoons salt,2 cups (10 ounces) unbleached all-purpose flour,1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
Instructions:
- Preheat oven to 425 ad position oven rack in the center. Line baking sheet with parchment paper or a silicone mat.In the bowl of a food processor fitted with a metal blade, place the flour, sugar, poppy seeds, lemon zest, baking powder and salt and process for 10 seconds to blend well.
- Add the cold butter pieces and pulse five times at 1 second intervals, or until the butter into cut into medium pieces.
- Add the cream and pulse another 20 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.Pat the dough into a circle 7 inches in diameter and about 1-inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops with a thin coating of the lightly beaten egg (you will not use all of the egg).
- Sprinkle evenly with sugar.
- Bake the scones for 17-20 minutes, until firm to the touch and golden brown.
- Transfer to a rack and let cool for 5 minutes.
- Serve warm or at room temperature.
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