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Lemon Poppy Seed Scones
5.0(33)This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!
by Bev I Am·published 2002-03-21
Open original recipeScones
Whisk egg, and lemon juice in medium bowl to blend.
06Add flour mixture.07Using on/off turns, process until moist clumps form.08Add 1/3 cup milk.09Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.10Using floured hands, gather dough into ball.11Flatten to 8" round.12Cut round into 8 wedges.13Transfer scones to large baking sheet; brush with milk.14Sprinkle with remaining 1 tbs sugar.15Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.16Transfer to rack and cool.17(Can be made one day ahead. Store airtight at room temperature).