Cheddar And Poppy Seed Potato Scones Recipes

Steps:

• Preheat the oven to 425˚ F. Heat the milk in a small saucepan or warm in the microwave until steaming. Remove from the heat and stir in the poppy seeds. Let stand until cooled, about 20 minutes. Stir in the lemon juice to thicken and sour the milk.
• Whisk the cake flour, granulated sugar, baking powder, tea and salt in a medium bowl; work in the cold butter and lemon zest with your fingers until the mixture looks like coarse meal. Make a well in the center, then add the egg and milk-poppy seed mixture. Stir together until combined and a soft dough forms, gently kneading the dough in the bowl once stirring becomes difficult.
• Divide the dough in half and gently pat each portion into a 6- to 7-inch disk (1/4 to 1/2 inch thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and spread the lemon curd on top, leaving a 1-inch border around the edge. Place the remaining disk of dough on top of the curd and pinch the edges together to seal. Brush the top with milk and sprinkle with turbinado sugar. Score the dough into 8 wedges, cutting about halfway into the top layer of dough but not into the filling.
• Bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 5 to 10 minutes on the baking sheet. Slide off the baking sheet and onto the rack; let cool at least 45 more minutes. Cut into wedges along the scored lines.

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and buttermilk; add to crumb mixture just until moistened. Stir in cranberries and orange zest. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide dough in half. Pat each portion into a 6-in. circle. Place on a baking sheet coated with cooking spray. Cut each circle into six wedges, but do not separate. , Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Serve warm.

Steps:

• Preheat oven to 450°F. Line 2 heavy large baking sheets with parchment. Blend flour, 3 tablespoons poppy seeds, baking powder and salt in large bowl of electric mixer. Add butter and beat until mixture resembles coarse meal. Whisk 1 cup milk, 2 eggs and sugar in small bowl to blend. Add to flour mixture and mix just until smooth dough forms (dough will be very sticky).
• Transfer dough to generously floured work surface. Sprinkle dough lightly with flour. Gently roll out to 1/2-inch-thick round. Using 2 1/2-inch round cookie cutter, cut out scones. Transfer to baking sheets. Reroll scraps and cut out additional scones. Transfer to sheets. Whisk remaining egg and 1 tablespoon milk in small bowl. Brush mixture over scones. Sprinkle with additonal poppy seeds.
• Bake scones until golden brown, about 12 minutes. Cool on rack. Serve warm or at room temperature.

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.

Steps:

• Preheat oven to 425*F.
• Lightly grease a baking sheet.
• In a large mixing bowl, combine the two flours together with baking powder, salt and sugar.
• Using a pastry blender (or your hands), cut butter into flour mixture until crumbly.
• Stir in the shredded potatoes, cheese, poppy seeds and dill.
• Make a well in the center and add enough milk to make a soft dough (adding more milk as needed).
• Turn out onto a lightly floured work surface and gently knead several times.
• Pat into two 6 to 8-inch rounds about 1-inch thick.
• Cut each into 6 to 8 wedges.
• Place on prepared baking sheet.
• Brush with melted butter.
• Bake until lightly golden, about 12 to 16 minutes.
• Makes 12 to 16 Scones.

Steps:

• 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 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 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. (Can be made 1 day ahead. Store airtight at room temperature.)

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion to oil; cook 3 to 4 minutes, stirring frequently, until tender and just beginning to brown; remove from heat.
• In large bowl, stir flour, oats, sugar, poppy seed, baking powder, mustard and salt; set aside. In small bowl, stir together buttermilk, 1/4 cup egg product, the cooked onions and remaining 2 tablespoons oil. Add flour mixture to onion mixture, all at once; stir just until moistened.
• On lightly floured surface, knead dough 10 times. On cookie sheet, lightly roll or pat dough into 8-inch circle about 3/4 inch thick. Cut circle into 12 wedges with sharp knife that has been dipped in flour. Carefully pull wedges out about 1/2 inch to create small amount of space between each scone. Brush scones with 1 tablespoon egg product. Bake 15 to 18 minutes or until golden brown. Immediately transfer from cookie sheet to cooling rack; cool 5 minutes. Serve warm.

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).

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.

Steps:

• In a heavy saucepan or top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook and stir over low heat or simmering water for 15 minutes or until mixture reaches 160° and is thickened. Cover and refrigerate until chilled (may be stored in the refrigerator for up to 1 week). , For scones, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and lemon juice; stir into crumb mixture just until blended (dough will be soft). , Turn dough onto a floured surface; knead gently six times. Shape into a ball. Pat dough into an 8-in. circle; cut into eight wedges. Separate wedges and place 1 in. apart on a greased baking sheet. Sprinkle with additional sugar. , Bake at 425° for 12-15 minutes or until lightly browned. Remove from pan to wire rack. Serve warm with the lemon curd.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
• Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
• Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, about 15 minutes.