Lemon and Poppy Seed Scones

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 304, total fat 14 G., saturated fats 8 G., proteins 5 G., carbohydrates 39 G., fiber 1 G., cholesterol 62 mg, sodium 203 mg, sugar 8 G.

This recipe uses cake flour, which ensures perfectly moist and fluffy scones. Before adding the poppy seeds to the batter, soak them in warm milk to soften them slightly and release their nutty aroma and flavor. To prevent the lemon curd from leaking during baking, be sure to seal the edges of the top and bottom layers of dough tightly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup whole milk + extra for greasing
1 tbsp. poppy seeds
2 tsp finely grated lemon zest + 1 tbsp freshly squeezed lemon juice (1-2 lemons)
2 and 1/4 tbsp. cake flour + additional for working with dough
3 tbsp. granulated sugar
1 tbsp baking powder
1 bag Earl Grey tea, leaves removed and finely chopped (about 1.5 tsp)
0.5 tsp salt
110 g chilled unsalted butter, cut into small pieces
1 large egg
1/4 cup lemon curd
Turbinado sugar, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, eggs, poppy, lemon cream, lemon zest

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Heat the milk in a small saucepan or microwave until steaming. Remove from heat and stir in the poppy seeds. Let the milk cool for about 20 minutes. Add lemon juice to sour the milk.

In a medium bowl, combine cake flour, granulated sugar, baking powder, tea, and salt; fold in cold butter and lemon zest with your fingers until the mixture resembles coarse grains. Make a well in the center, then add the egg and milk-poppy seed mixture. Knead into a smooth, soft dough.
Divide the dough in half and carefully shape each portion into a 15-17 cm disk (0.5-1 cm thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and brush with lemon curd, leaving a 2.5 cm border.
Place the remaining dough disk on top of the curd and pinch the edges to seal the filling inside. Brush the dough with milk and sprinkle with turbinado sugar. Cut the disk into 8 triangles, cutting through the top layer about halfway, but leaving the filling intact.
Bake until dark golden brown, 25-30 minutes. Transfer the scones to a wire rack and let cool on the baking sheet for 5-10 minutes.
Remove the scones from the baking sheet to a wire rack and let cool for at least another 45 minutes. Cut into triangles along the marked lines.

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recipe / Calorie content of prepared meals / Breakfast / Desserts / Donuts, pies, buns / Food Network - recipes

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