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Lemon-Poppy Seed Scones

Lemon-Poppy Seed Scones

Yield: 
48 scones

 

IngredientsLb.Oz.Method
All-purpose flour48Blend in mixer bowl.
Sugar1--
Baking powder-2-
Salt-.75-
Poppyseeds-2-
Unsalted butter18Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes.
Frozen (thawed) or refrigerated liquid whole egg12Combine. Blend into flour mixture. Using dough hook, knead 2 minutes.
Cream18-
Vanilla-.2-
Dried lemon peel-1.5-
Lemon extract-.25-
Frozen (thawed) or refrigerated liquid whole egg-8Blend together.
Milk-8-
Turbinado or vanilla sugar-12-
Total approximate weight11 lb.12.7 oz. 

Instructions
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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