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Lemon–poppy seed cake meets scones in this delightful recipe fromFood & Wine’s Justin Chapple.Slideshow:More Scone Recipes

January 2017

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
1小时35分钟
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Line a large baking sheet with parchment paper. In a food processor, pulse the 2 1/4 cups of flour with the granulated sugar, baking powder, lemon zest, salt and 2 teaspoons of the poppy seeds. Add the butter and pulse until it resembles coarse meal. Add the 1 cup of heavy cream and pulse until evenly moistened.

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  • 将面团转移到淡粉面粉的表面上,收集任何面包屑,揉几次,直到面团齐聚在一起。使用轻微面粉的滚动销,将面团滚动成9 x 6英寸的矩形。用大刀将面团切成8个烤饼。将烤饼转移到准备好的烤盘上,并用浓奶油刷。在烤箱的下三分之一烘烤约25分钟,直到坚固而浅金色。让烤饼冷却。

  • In a medium bowl, whisk the confectioners’ sugar with the lemon juice and the remaining 1 teaspoon of poppy seeds. Brush the scones with the glaze and let stand until set, about 15 minutes.

Make Ahead

The scones can be stored in an airtight container for up to 2 days.

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