Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Granulated sugar: 1/4 cup (50g)
- Poppy seeds: 2 tablespoons (10g)
- Baking powder: 2 teaspoons (10g)
- Salt: 1/2 teaspoon (2.5g)
- Unsalted butter, cold and cut into small cubes: 1/2 cup (113g)
- Milk: 1 cup (240ml)
- Lemon zest: 1 tablespoon (5g)
- Lemon juice: 1 tablespoon (15ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- Add the cubed butter to the flour mixture and use your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, lemon zest, and lemon juice.
- Gradually add the wet ingredients to the dry ingredients, stirring just until a dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 3/4-inch thick.
- Cut the dough into 8 scones.
- Place the scones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Let the scones cool on a wire rack before serving.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 1g
Dish Characteristics:
- Tender and flavorful
- Citrusy and nutty
- Perfect for breakfast, brunch, or a snack
User Comments:
- "The scones were so light and fluffy. The lemon and poppy seed flavors were a perfect combination."
- "These scones were easy to make and tasted delicious. They were a hit at my brunch."
- "I love the way the poppy seeds add a little crunch to the scones."
Special Precautions and Tips:
- To ensure that the scones are tender, do not overmix the dough.
- If the dough is too dry, add a little more milk. If it is too wet, add a little more flour.
- You can also add other ingredients to the scones, such as dried cranberries, raisins, or chopped nuts.
- The scones can be stored at room temperature for up to 2 days.
