Sunday, January 15, 2012

Lemon Poppyseed Scones

Scones are something that I find I appreciate more with every bite.
At first taste I wish it was sweeter but then the deliciousness kicks in and scolds my sweet tooth.
Using buttermilk instead of cream will give you a light, almost bread-like texture.
This blog gives you a great scone "formula".
Additional ingredients and combinations are as endless as pins on Pinterest.

Lemon Poppy Seed Scones
Yield: 16 scones
2/3 c sugar
1 - 2 T lemon zest 
4 c flour
4 t baking powder
1 t salt
1 1/2 T poppy seeds
1 c butter - frozen & grated
2 lg eggs + an extra for the egg wash
1/2 c buttermilk
1/4 c       fresh lemon juice 
1/2 t vanilla extract
Grate frozen butter & return to freezer.
Combine the sugar and zest with your fingers. Set aside.
Sift together the flour, baking powder & salt. 
Add the sugar/zest mixture & poppy seeds. 
Cut the butter into the flour mixture. Set aside.
Combine the 2 eggs, buttermilk, citrus juice & vanilla. 
Whisk until well combined. 
Make a well in the center of the flour mixture, pour in the egg mixture and stir just until it comes together. 
Whisk the additional egg with 1 T water. Set aside.
Turn out on a lightly floured counter and knead a few times until it holds it's shape. 
Divide into two equal portions and roll into an 8 or 9 inch circle. 
Lightly dust the bottom of the circles with flour.
Cut each circle into 6 or 8 triangles. 
Place the triangles on a parchment lined baking sheet. 
Lightly brush with the egg wash, then bake for 10-15 minutes at 400ºF, or until golden and cooked through.
Cool on a wire rack. 
Serve warm.
Can be frozen for up to 1 month.

Nutritional facts (daily value): Calories 4250kcal; Protein 73g (145%); Total Fat 206g (317%)(Sat. 122g (609%)); Chol. 916mg (305%); Carb. 531g (177%); Fiber 15g (59%); Sugars 144g; Calcium 1600mg (160%); Iron 28mg (158%)

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