LEMON POPPYSEED MINI SCONES
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 24 mini scones
Number Of Ingredients 13
Steps:
- For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds.
- Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together.
- Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets.
- Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning.
- Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving.
LEMON POPPY SEED SCONES
The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.
Provided by Chef John
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
- Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
- Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 61.1 g, Cholesterol 54.7 mg, Fat 13.8 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 560.8 mg, Sugar 28.4 g
ALMOND POPPY SEED MUFFINS
My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.
Provided by maggie
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
- Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g
SAVORY SCONES
Provided by Food Network
Time 32m
Yield 12 to 13 servings
Number Of Ingredients 10
Steps:
- Preheat the convection oven to 350 degrees F.
- Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes.
LEMON-POPPY SEED SCONES
Steps:
- Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
- Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)
DAIRY-FREE LAVENDER LEMON SCONES RECIPE BY TASTY
Here's what you need: lemon, almond milk, whole wheat pastry flour, organic cane sugar, baking powder, salt, poppy seeds, food-grade lavender, coconut oil, large egg, powdered sugar
Provided by Crystal Hatch
Categories Breakfast
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Zest the lemon into a small bowl and set aside.
- Juice the lemon and set aside 1 teaspoon for the glaze. Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that's okay! This creates a dairy-free substitute for buttermilk.)
- In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well.
- Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left.
- Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms.
- Transfer the dough to a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick.
- Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly.
- Bake for 20-25 minutes, or until golden brown. Let cool.
- Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth.
- Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.
- Serve with hot tea.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, Sugar 26 grams
LEMON POPPY SEED SCONES
These Lemon Poppy Seed Scones are the perfect spring and summer treat! They are loaded with the perfect lemon flavor and topped with an irresistible glaze!
Provided by Whitney Wright
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (parchment paper is fine too). Set aside.
- In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. Alternatively, you can use a pastry blender to cut in the butter if you don't want to use a food processor. (I just like that it's fast and easy!) Empty the flour mixture into a big bowl.
- Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. (I like to use a fork at the beginning and then resort to my hands, it's easier). The dough will be slightly sticky, but not much.
- On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
- Using a pastry brush, gently brush each scone with the melted butter.
- Bake for 18-21 minutes or until lightly golden brown along the edges.
- While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
- Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. *
- Let glaze set. Enjoy! Store in an airtight container for 3 days.
Nutrition Facts : Calories 364 kcal, Carbohydrate 50 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 279 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
POPPY SEED SCONES
Leave a basket of these scones out for guests at any brunch or breakfast gathering.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 6 scones
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Sift flour, baking powder, salt, and 1 tablespoon sugar into a large bowl. Stir in poppy seeds and lemon zest.
- In a separate bowl, whisk together egg, butter, and buttermilk.
- Pour liquid into dry ingredients, and combine with a few swift strokes. Turnout dough onto a lightly floured board and knead once or twice. Pat out to 3/4 inch thick; cut into rounds using a 3-inch cutter. Reroll scraps and cut again until used up.
- Place scones a few inches apart on a greased or parchment-lined baking sheet. Sprinkle with sugar and bake 10 to 15 minutes, or until golden brown. Serve warm.
ALMOND POPPY SEED BREAD
My husband's favorite breakfast quick bread. When I'm in a hurry, I put the batter in muffin tins and reduce the baking time. Eitherway, it is quick and easy to whip up because you just put everything in a bowl and then mix.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
- Spoon batter into 2 greased and floured (or well sprayed) loaf pans.
- Bake at 350°F for 1 hour or until test done with toothpick.
- Cool in pans for 10 minutes, remove from pans and cool completely.
- Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.
Nutrition Facts : Calories 351.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 49, Sodium 316.7, Carbohydrate 50.8, Fiber 0.8, Sugar 28.9, Protein 5.1
ALMOND-POPPY SEED SCONES
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
- Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)
ALMOND POPPY SEED SCONES
This scone comes out light and sweet. It has an elegant presentation, an excellent addition to a brunch table.
Provided by Marz7215
Categories Scones
Time 30m
Yield 16 scone wedges, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
- Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
- For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
- OR.
- For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
- Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
- Bake 12 minutes or until golden brown.
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- In a large bowl, combine the almond flour, coconut flour, sugar, salt, and baking soda. Mix well. Add in the ghee, egg, vanilla, and lemon zest and juice. Stir until everything is mixed well and no dry spots remain. Stir in the poppy seeds. Dough should be able to hold together.
- Shape it into a ball and place it on the sheet tray. Press into a 7 inch circle, about 1/2 inch thick. Cut into 6 triangles. Spread apart and bake 18 minutes, until edges and bottom are lightly browned.
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