Ingredients:
3 cups flour
1 cup sugar
4 tablespoons poppy seeds ( can use less)
1 tablespoon heaping baking powder
3 teaspoons lemon zest, grated
1 teaspoon salt
10 tablespoons very cold butter, cut into small pieces
1 large eggs
2 tablespoons fresh lemon juice
1/3 cup half-and-half cream ( or use full-fat milk)
1 -2 tablespoon half-and-half cream or 1 -2 tablespoon milk
2 tablespoons sugar
Directions:
Set oven to 375 degrees.
Set oven rack to second-lowest position.
Grease a baking sheet.
In the food processor mix the flour, 1 cup sugar, poppy seeds, baking powder, lemon zest and salt until combined (about 3-4 seconds).
Add in the cold butter pieces, using on/off turns until the mixture resembles coarse meal.
In a bowl whisk together egg and lemon juice, then add to the flour mixture, using on/off turns process until moist clumps form.
Add in 1/3 cup cream or milk, then process with on/off turns until the mixture comes togther, adding in a little more cream or milk if the mixture seems dry.
With floured hands gather dough into a ball, then flatten into about an 8-inch round disc.
Cut into 8 even wedges, then transfer the wedges to prepared baking sheet.
Brush each scone with half and half cream, then sprinkle with sugar.
Bake for about 25 minutes, or until the scones are baked.
Transfer to a rack to cool.
Servings: 8
Time preparation: 10 min.
Time total: 35 min.