Lemon-Poppy Seed Scone
Yield: 48 scones
Ingredients
- 4 lb., 8 oz. all-purpose flour
- 1 lb. sugar
- 2 oz. baking powder
- 0.75 oz salt
- 2 oz. poppy seeds
- 1 lb., 8 oz. unsalted butter
- 1 lb., 2 oz. frozen (thawed) or refrigerated liquid whole eggs
- 1 lb., 8 oz. cream
- 0.2 oz. vanilla
- 1.5 oz. dried lemon peel
- 0.25 oz. lemon extract
- 8 oz. frozen (thawed) or refrigerated liquid whole eggs
- 8 oz. milk
- 12 oz. Turbinado or vanilla sugar
Total approximate weight: 11 lb., 12.7 oz.
Directions
- Blend the flour, sugar, baking powder, salt and poppy seeds in mixer bowl.
- Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes.
- Combine the liquid whole eggs (1lb., 2 oz), cream, vanilla, lemon peel and lemon extract. Blend into flour mixture. Using dough hook, knead 2 minutes.
- Gor glaze, blend together the additional liquid whole eggs, milk and sugar.
- Scale into 8 (1 lb. 6 oz.) portions.
- Form each into 6-inch (diameter) mounded round loaves. Cut each into 6 wedges.
- Brush with egg glaze and dip each scone top into sugar. Place on baking sheets.
- Bake at 375° F for 18-20 minutes.
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