Lemon Poppy Seed Scones
Lemon Poppy Seed Scones is an moderately easy dinner. Made with 1/2 c. dried currants, 2 tbsp. boiling water, 1 1/4 c. unbleached flour, 1 1/4 c. cupcake flour and 2 tbsp. poppy seed, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 425Β°.
In a small bowl, soak the currants in the water for 10 minutes.
In a large bowl, whisk the flours, poppy seed, baking powder, baking soda, lemon peel and cinnamon. Using a pastry blender, cut the margarine into the flour mixture until it resembles crumbs.
Stir in the yogurt, egg whites, currants and water and mix well.
The dough should be somewhat sticky and soft.
On a floured surface, roll out the dough until it is 1/2-inch thick, then cut it into rounds using a 2 1/2-inch cutter.
Coat a baking sheet with nonstick spray.
Place the scones on the sheet, leaving about 1/2-inch between them and bake until lightly browned, about 10 minutes.
Serve warm.
Yield
18 scones.
π· Perfect Pairings
Complete your meal with these
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