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Sarabeth's Poppy Seed Scones

 

 

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Poppy Seed Scones

Sarabeth Levine - Sarabeth's, New York
Bon Appetit September 1995

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3 cups unbleached all-purpose flour
3 tablespoons poppy seeds
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted
butter (small pieces)
1 cup plus 1 tablespoon milk
3 large eggs
1 tablespoon sugar
Additional poppy seeds

Preheat oven to 450 degrees 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. Reroll scraps and cut out additional scones. Transfer to baking sheets.
Whisk remaining eggs and 1 tablespoon milk in small bowl. Brush mixture over scones. Sprinkle with additional poppy seeds. Bake the scones until golden brown, about 12 minutes. Cool on rack. Serve warm or at room temperature.


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