Lemon Poppy Seed Scones

Serves: 4
Total Calories: 753


3 cups flour
1 cup sugar plus more for sprinkling
3 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons lemon zest
1 teaspoon salt
10 tablespoons chilled unsalted butter
1 large egg
2 tablespoons fresh lemon juice
1/3 cup whole milk plus more for brusing


Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees).

Mix together flour, sugar, poppy seeds, baking powder, lemon zest, and salt in a food processor or stand mixer. Add butter and cut in until mixture resembles small crumbs. Whisk egg and lemon juice in a medium bowl to blend. Add to flour mixture, processing until clumps form. Add milk, processing just until dough comes together, adding more milk if dough seems dry.

Using floured hands, gather dough into a ball and then flatten into an 8-inch circle. Cut into 8 pie-shaped wedges. Transfer scones to a baking sheet and brush with a little milk. Sprinkle with some sugar.

Bake on an 8 x 11-inch baking sheet until scones are golden brown, about 25 minutes. Transfer to a rack and cool. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 753
Calories from Fat: 260

This Lemon Poppy Seed Scones recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.

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