Lemon Poppyseed Scones
- 3 cups (15 ounces) all purpose flour
- 1 cup (7 ounces) sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
- 1 large egg, beaten
- 2 tablespoons fresh juice from 1 to 2 lemons
- 1/3 cup milk
- This recipe is vegetarian
- Produce
- 1 to 2 lemons, fresh juice from (2 tablespoons)
- Cooking & Baking
- All purpose flour (3 cups)
- Baking powder (1 tablespoon)
- Poppy seeds (3 tablespoons)
- Salt (1 teaspoon)
- Sugar (1 cup)
- Dairy
- Butter, unsalted (10 tablespoons)
- Milk (1/3 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 22, 2012 (6 months ago).
75 people saved this recipe.
