Processor Poppy Seed Lemon Scones

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These are made in a food processor, which produces a very light airy scone. Make certain that your butter is very cold, i freeze my butter for about 5-8 minutes. These are best eaten warm out of the oven, or the same day.

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Steps

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Set oven to 375 degrees.

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Set oven rack to second-lowest position.

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Grease a baking sheet.

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In the food processor mix the flour , 1 cup sugar , poppy seeds , baking powder , lemon zest and salt until combined.

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Add in the cold butter pieces , using on / off turns until the mixture resembles coarse meal.

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In a bowl whisk together egg and lemon juice , then add to the flour mixture , using on / off turns process until moist clumps form.

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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.

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With floured hands gather dough into a ball , then flatten into about an 8-inch round disc.

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Cut into 8 even wedges , then transfer the wedges to prepared baking sheet.

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Brush each scone with half and half cream , then sprinkle with sugar.

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Bake for about 25 minutes , or until the scones are baked.

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Transfer to a rack to cool.

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Ingredients

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flour, sugar, poppy seeds, baking powder, lemon zest, salt, butter, egg, fresh lemon juice, half-and-half cream