Scones
Recipe originally posted here
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients (for 1/2 berry and 1/2 lemon poppyseed)
10 tbsp unsalted butter
3/4 cup frozen berries
1/2 cup heavy cream
1/2 cup yogurt
2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
zest of 1 lemon
2 tsp lemon juice
2 tsp poppyseeds
vanilla sugar (mix 1/4 cup sugar with 1/4 tsp vanilla)
Directions:
1. Preheat oven to 425
2. Grate 8 tbsp butter and place in freezer until needed.
3. Melt 2 tbsp butter and set aside.
4. Whisk together cream and yogurt in small bowl and refrigerate until needed.
5. Mix flour, sugar, baking powder, baking soda, salt, and zest in large bowl
6. Add frozen butter and toss until coated.
7. Add milk mixture and fold until just combined.
8. Transfer dough to floured surface.
9. With floured hands, kneed dough 6-8 times until it just holds together in a ball.
10. Split dough in half and put half back in the bowl until ready.
11. Roll half of the dough in a 6" square. Fold dough in half and then half again.
12. Transfer that dough to plate (covered in parchment paper or flour).
13. Roll other half of dough into a 6" square. Add 1 tsp lemon juice and 1 tsp poppyseeds then fold like above.
14. Transfer dough to same plate and refrigerate 10-15 minutes.
15. Transfer dough to floured work surface (one at a time) and roll into a 6" square.
16. Add berries (that have been coated with 1 tsp sugar) evenly over surface.
17. Loosen dough from work surface and fold in thirds (to make a log)
18. Lay seam side down and press into 6" x 2" rectangle.
19. Cut in half and then diagonally into 4 triangles.
20. Transfer to parchment lined baking sheet.
21. With other half of the dough, repeat #15-19 but instead of adding berries, add zest, remaining juice, and poppyseeds.
22. Brush tops with melted butter and sprinkle with vanilla sugar.
23. Bake until tops are golden brown (approx 25 minutes) then transfer to wire rack to cool.
24. Enjoy!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients (for 1/2 berry and 1/2 lemon poppyseed)
10 tbsp unsalted butter
3/4 cup frozen berries
1/2 cup heavy cream
1/2 cup yogurt
2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
zest of 1 lemon
2 tsp lemon juice
2 tsp poppyseeds
vanilla sugar (mix 1/4 cup sugar with 1/4 tsp vanilla)
Directions:
1. Preheat oven to 425
2. Grate 8 tbsp butter and place in freezer until needed.
3. Melt 2 tbsp butter and set aside.
4. Whisk together cream and yogurt in small bowl and refrigerate until needed.
5. Mix flour, sugar, baking powder, baking soda, salt, and zest in large bowl
6. Add frozen butter and toss until coated.
7. Add milk mixture and fold until just combined.
8. Transfer dough to floured surface.
9. With floured hands, kneed dough 6-8 times until it just holds together in a ball.
10. Split dough in half and put half back in the bowl until ready.
11. Roll half of the dough in a 6" square. Fold dough in half and then half again.
12. Transfer that dough to plate (covered in parchment paper or flour).
13. Roll other half of dough into a 6" square. Add 1 tsp lemon juice and 1 tsp poppyseeds then fold like above.
14. Transfer dough to same plate and refrigerate 10-15 minutes.
15. Transfer dough to floured work surface (one at a time) and roll into a 6" square.
16. Add berries (that have been coated with 1 tsp sugar) evenly over surface.
17. Loosen dough from work surface and fold in thirds (to make a log)
18. Lay seam side down and press into 6" x 2" rectangle.
19. Cut in half and then diagonally into 4 triangles.
20. Transfer to parchment lined baking sheet.
21. With other half of the dough, repeat #15-19 but instead of adding berries, add zest, remaining juice, and poppyseeds.
22. Brush tops with melted butter and sprinkle with vanilla sugar.
23. Bake until tops are golden brown (approx 25 minutes) then transfer to wire rack to cool.
24. Enjoy!
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