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--- recipes:lemon_poppyseed_scones [2024/03/26 00:04] – created rose
+++ recipes:lemon_poppyseed_scones [2024/03/26 00:05] (current) – rose
@@ Line 15: / Line 15: @@
 **INSTRUCTIONS**
-Step 1: Preheat oven to 375°F. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add ⅓ cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
+Preheat oven to 375°F. Position rack in top third of oven.
-Step 2: Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
+**Mix** flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in processor.
+**Add** butter and cut in, using on/off turns, until mixture resembles coarse meal.
+**Whisk** egg and lemon juice in medium bowl to blend.
+Add to flour mixture. Using on/off turns, process until moist clumps form. Add ⅓ cup milk. Using on/off turns, **process** just until dough comes together, adding more milk if dough seems dry.
+Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
+**Bake** until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.