Onion Poppy Seed Scones Recipes

ONION POPPY SEED SCONES

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion to oil; cook 3 to 4 minutes, stirring frequently, until tender and just beginning to brown; remove from heat.
• In large bowl, stir flour, oats, sugar, poppy seed, baking powder, mustard and salt; set aside. In small bowl, stir together buttermilk, 1/4 cup egg product, the cooked onions and remaining 2 tablespoons oil. Add flour mixture to onion mixture, all at once; stir just until moistened.
• On lightly floured surface, knead dough 10 times. On cookie sheet, lightly roll or pat dough into 8-inch circle about 3/4 inch thick. Cut circle into 12 wedges with sharp knife that has been dipped in flour. Carefully pull wedges out about 1/2 inch to create small amount of space between each scone. Brush scones with 1 tablespoon egg product. Bake 15 to 18 minutes or until golden brown. Immediately transfer from cookie sheet to cooling rack; cool 5 minutes. Serve warm.

POPPY SEED SCONES

Steps:

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

RUSTIC LEMON POPPY SEED SCONES

Steps:

• Preheat oven to 425°F.
• Combine flour, sugar, baking powder, and salt in a large bowl.
• Cut in margarine until the mixture is crumbly (consistency will be coarse).
• Stir in poppy seeds and lemon zest.
• Make a well in the center of the ingredients.
• Beat egg in a small bowl until frothy; stir in the milk.
• Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
• Do not overmix.
• Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
• Place balls 1-2" apart on a greased baking sheet.
• Brush the tops with milk and sprinkle with some confectioners sugar.
• Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
• Serve with butter, clotted cream, jam, or marmalade, if you desire.

POPPY SEED SCONES

Steps:

• Combine flour, baking powder, butter, poppy seeds, egg, milk and salt using the dough hooks of your mixer first and then your hands until dough is smooth (Be sure not to overmix).
• Turn out onto a lightly floured surface and roll out (about 1 cm thick).
• Using a glass of about 7.5 cm in diametre cut out scones.
• Put onto a paper-lined baking sheet and brush with the egg-milk-mixture.
• Bake in the preheated oven at 200°C for about 15-20 minutes.