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Lemon-Poppy Seed Scones

Lemon-Poppy Seed Scones

Yield: 
48 scones

 

Ingredients Lb. Oz. Method
All-purpose flour 4 8 Blend in mixer bowl.
Sugar 1 - -
Baking powder - 2 -
Salt - .75 -
Poppyseeds - 2 -
Unsalted butter 1 8 Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes.
Frozen (thawed) or refrigerated liquid whole egg 1 2 Combine. Blend into flour mixture. Using dough hook, knead 2 minutes.
Cream 1 8 -
Vanilla - .2 -
Dried lemon peel - 1.5 -
Lemon extract - .25 -
Frozen (thawed) or refrigerated liquid whole egg - 8 Blend together.
Milk - 8 -
Turbinado or vanilla sugar - 12 -
Total approximate weight 11 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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