Lemon-Poppyseed Scones

Living in England as a teenager, I came to love scones at an early age.  Fresh from the oven with a piping hot cup of herbal tea is such a special treat and comfort to me.  That said, I've always been wary of pastries and things that involve skills like cutting in butter or pulsing to just the right consistency.  Typically my Easter scones are store-bought.  Well, not this year!  This year I found a recipe that promised to be fool-proof and delicious and I was determined to make my own.  I'm so glad I did, because these were well worth the effort and there are plenty of leftovers for my teatime treats later this week!

3 cups all purpose flour

1 cup plus 1 tablespoon sugar

3 tablespoons poppy seeds

1 tablespoon baking powder

2 teaspoons grated lemon peel

1 teaspoon salt

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces

1 large egg

2 tablespoons fresh lemon juice

1/3 cup (or more) whole milk

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, pulsing, until mixture resembles coarse meal. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Pulse until moist clumps form.  Add 1/3 cup milk. Pulse 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.  

Serve warm plain, buttered, or with fruit preserves (I'm a fan of raspberry!).