Processor Poppy Seed Lemon Scones Rezept

Experience the joy of incredibly light and airy poppy seed lemon scones, effortlessly made in a food processor! Our secret? Ice-cold butter (freeze for 5-8 minutes for best results). These delightful scones are bursting with bright lemon zest and the delightful crunch of poppy seeds. Best enjoyed warm from the oven or on the same day – they won't last long! Perfect for breakfast, brunch, or an afternoon treat.

Vorbereitung 15 Min.

Kochzeit 35 Min.

Kalorien 456.4 kcal

Eiweiß 13g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Processor Poppy Seed Lemon Scones

2 cups all-purpose flour
1 cup granulated sugar (plus 1 tablespoon for topping)
2 tablespoons poppy seeds
2 teaspoons baking powder
1 tablespoon lemon zest
1/2 teaspoon salt
1 cup (2 sticks) very cold unsalted butter, cubed
1 large egg
Fresh Lemon Juice
2 tablespoons heavy cream or half-and-half, for brushing

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Processor Poppy Seed Lemon Scones? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Processor Poppy Seed Lemon Scones

Preheat oven to 375°F (190°C). Position oven rack to the second-lowest position.
Grease a baking sheet.
In a food processor, combine 2 cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons poppy seeds, 2 teaspoons baking powder, 1 tablespoon lemon zest, and 1/2 teaspoon salt. Pulse until combined.
Add 1 cup (2 sticks) very cold, cubed butter. Pulse on/off until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 large egg and 1 tablespoon lemon juice. Add to the food processor and pulse on/off until the dough just comes together.
With the food processor running, gradually add 1/3 cup heavy cream (or milk), pulsing until the dough forms a ball. Add more cream, 1 tablespoon at a time, if needed to bring the dough together.
Turn the dough out onto a lightly floured surface. Gently form into an 8-inch round disc.
Cut the disc into 8 even wedges.
Transfer the scones to the prepared baking sheet.
Brush each scone with 2 tablespoons heavy cream or half-and-half and sprinkle with 1 tablespoon granulated sugar.
Bake for 20-25 minutes, or until golden brown and cooked through.
Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

114g

Fat

52g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Spring Recipes Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Processor Poppy Seed Lemon Scones?

Processor Poppy Seed Lemon Scones dauert insgesamt etwa 50 Minuten – ungefähr 15 Minuten Vorbereitung und 35 Minuten Kochzeit.

Wie viele Kalorien hat Processor Poppy Seed Lemon Scones?

Processor Poppy Seed Lemon Scones hat etwa 456.4 Kalorien pro Portion, mit ungefähr 13 g Eiweiß, 22 g Kohlenhydraten und 28 g Fett.

Welche Zutaten brauche ich für Processor Poppy Seed Lemon Scones?

Die wichtigsten Zutaten für Processor Poppy Seed Lemon Scones sind Flour, Sugar, Poppy Seeds, Baking Powder, Lemon Zest, Salt. Die vollständige Liste mit Mengenangaben findest du oben.