Almond Poppy Seed Scones Recipes

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LEMON POPPY SEED SCONES



Lemon Poppy Seed Scones image

The method for making these scones is very simple but can be a little scary for a novice baker, since the dough starts off in such rough shape. If you're able to wrestle it all together on the table, verses mixing into a dough ball in the bowl, you'll be rewarded with a much tenderer scone. But even a slightly tough one, painted with a fruity fresh strawberry glaze, will be a winner at any special-occasion brunch or teatime.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h40m

Yield 8

Number Of Ingredients 10

2 ¾ cups self-rising flour
1 stick very cold unsalted butter, cut into cubes
2 tablespoons poppy seeds
½ cup white sugar
1 tablespoon lemon zest, or more to taste
1 large egg, beaten
2 tablespoons fresh lemon juice
⅓ cup whole milk, or more as needed
3 strawberries, or more to taste
1 cup powdered sugar, or more as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place self-rising flour in a large bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add poppy seeds, sugar, and lemon zest; mix to combine. Make a well in the center and pour in egg, lemon juice, and milk. Mix with a fork until dough starts to come together. Scoop up with one hand until a shaggy dough forms.
  • Pour dough out onto your work surface. Use your hands and a bench scraper to gather and press dough into a neat rectangle about 1- to 1-1/2-inches tall. Cut into 4 squares and then diagonally into 8 triangles. Space scones evenly onto a silicone-lined baking sheet.
  • Bake in the preheated oven until bottoms are golden brown, about 25 minutes. Let cool in pan for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
  • Mash strawberries finely to resemble a puree. Whisk in powdered sugar in batches to make a thick, spreadable glaze. Spread glaze over the cooled scones. Let scones cool on the rack until glaze hardens, about 20 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 61.1 g, Cholesterol 54.7 mg, Fat 13.8 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 560.8 mg, Sugar 28.4 g

POPPY SEED SCONES



Poppy Seed Scones image

Leave a basket of these scones out for guests at any brunch or breakfast gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 6 scones

Number Of Ingredients 9

3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar, plus more for tops
2 tablespoons poppy seeds
Zest of 1 lemon
1 large egg
2 tablespoons melted butter
1 1/4 cups buttermilk

Steps:

  • Heat oven to 425 degrees. Sift flour, baking powder, salt, and 1 tablespoon sugar into a large bowl. Stir in poppy seeds and lemon zest.
  • In a separate bowl, whisk together egg, butter, and buttermilk.
  • Pour liquid into dry ingredients, and combine with a few swift strokes. Turnout dough onto a lightly floured board and knead once or twice. Pat out to 3/4 inch thick; cut into rounds using a 3-inch cutter. Reroll scraps and cut again until used up.
  • Place scones a few inches apart on a greased or parchment-lined baking sheet. Sprinkle with sugar and bake 10 to 15 minutes, or until golden brown. Serve warm.

LEMON POPPY SEED SCONES



Lemon Poppy Seed Scones image

This recipe came from a restaurant in New Milford, CT. So easy and delicious with the use of a food processor!

Provided by Bev I Am

Categories     Scones

Time 40m

Yield 8 scones

Number Of Ingredients 11

3 cups all-purpose flour
1 cup sugar
1 tablespoon sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons grated lemons, rind of
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup whole milk

Steps:

  • Preheat oven to 375F degrees.
  • Position rack in top third of oven.
  • Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food 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 flour mixture.
  • Using on/off turns, process until moist clumps form.
  • Add 1/3 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 to 8" round.
  • Cut round into 8 wedges.
  • Transfer scones to large baking sheet; brush with milk.
  • Sprinkle with remaining 1 tbs sugar.
  • Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes.
  • Transfer to rack and cool.
  • (Can be made one day ahead. Store airtight at room temperature).

ALMOND-POPPY SEED SCONES



Almond-Poppy Seed Scones image

Yield Makes 12

Number Of Ingredients 10

2 cups all purpose flour
1/3 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup ( 1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup sour cream
1 large egg
2 teaspoons almond extract

Steps:

  • Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
  • Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)

ALMOND POPPY SEED BARS



Almond Poppy Seed Bars image

These tender squares from Pam Mroz of Rochester, Minnesota have a sweet frosting and generous sprinkling of poppy seeds throughout. "The bars are a snap to whip up, plus they use ingredients I usually have on hand," she notes.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

3 eggs
2-1/4 cups sugar
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons butter flavoring or additional vanilla extract
3 cups all-purpose flour
4-1/2 teaspoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
FROSTING:
1/3 cup butter, melted
3 cups confectioners' sugar
3 tablespoons milk

Steps:

  • In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a bowl, combine the frosting ingredients; beat until smooth. Frost bars.

Nutrition Facts : Calories 115 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

POPPY SEED ALMOND SLICES



Poppy Seed Almond Slices image

Tasty little cookies that are great for snacks.

Provided by Anna

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 3h40m

Yield 50

Number Of Ingredients 10

1 cup margarine
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups blanched almonds, finely chopped
½ cup poppy seeds
½ cup white sugar for rolling

Steps:

  • Beat the margarine, brown sugar, and 1/2 cup white sugar with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract. Mix in the flour 1/2 cup at a time, then stir in salt until just incorporated. Fold in the almonds and poppy seeds; mixing just enough to evenly combine. Divide the dough in half. Roll each into a 12 inch log and wrap with waxed paper. Refrigerate for 3 hours.
  • Preheat an oven to 325 degrees F (165 degrees C). Coat logs in the remaining 1/2 cup of sugar. Cut the logs into 1/2 inch slices and place on a baking sheet.
  • Bake in the preheated oven until the cookies begin to brown, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 10.9 g, Cholesterol 3.7 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 67.7 mg, Sugar 6.5 g

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