| 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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