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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My boyfriend just introduced me to Ledbetters', a breakfast restaurant in nearby New Milford, writes Lawren Hubal of Monroe, Connecticut. Every morning, owners Julie and David Ledbetter make scones, and the lemon-poppy seed ones are out of this world. I'd love to make those scones at home. Ingredients:
3 cups all purpose flour |
1 cup plus 1 tablespoon sugar |
3 tablespoons poppy seeds |
1 tablespoon baking powder |
2 teaspoons grated lemon peel |
1 teaspoon salt |
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces |
1 large egg |
2 tablespoons fresh lemon juice |
1/3 cup (or more) whole milk |
Directions:
1. 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.
2. 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.)
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