Friday, January 29, 2010

Lemon Poppy Seed Scones

3 C Flour
1 1/2 C Sugar
3 T Poppy Seeds
1 T Baking Powder
2 T Grated Lemon Zest
1 t Salt
10 T Butter, Cut into small pieces
2 Eggs
3 T Fresh Lemon Juice
1/3 C Greek Yogurt

Heat oven to 375 degrees. Mix flour, sugar, poppy seeds, baking powder lemon peal and salt in food processor. Add butter, cutting in using pulse, pulse intermittently until mixture resembles coarse meal. Add eggs, lemon juice and Greek yogurt pulsing until dough comes together, adding more Greek yogurt if the dough seems dry. Using floured hands, gather dough into a ball. Flatten into an 8 inch round and cut into 8 wedges. Place on a parchment lined baking sheet and sprinkle with sugar. Bake until golden brown, about 25 minutes.

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