Recipe - Lemon Poppy Seed Scones

3 cup Selfrising flour plus
additional flour; for
shaping
One half cup Sugar
One half teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Ground coriander
6 tablespoon (Three fourths stick) butter,; chilled
1 Egg
1 cup Buttermilk
3 tablespoon Grated lemon peel,; no white
attached
6 tablespoon Poppy seeds
One half cup Confectioners' sugar;
(optional)

Preheat the oven to 500 degrees F. Lightly grease a baking sheet.

In a large bowl, mix together the flour, sugar, baking soda, salt, and
coriander. With your fingers, 2 knives, or a pastry blender, cut in the
chilled butter until the mixture resembled coarse meal. Mix the egg and
buttermilk and gently combine with the dry ingredients. Add the poppy seeds
and lemon peel and stir until just moistened. Sprinkle additional flour
over the surface of the dough, gently flip the dough over in the bowl, and
dust this side with flour. Flour your hands, pinch off a piece of dough
about the size of an egg, dip the wet end of dough into flour and gently
knead in your hand, shaping into a ball and then flattening slightly. Place
the piece on the prepared pan so the scones are just touching. Repeat with
the remaining dough. Bake 8 to 10 minutes, or until golden. Remove from the
oven and place on a rack to cool slightly. Sprinkle with confectioners'
sugar if desired and serve immediately.

Makes 18
Recipe By :WELLSTOCKED PANTRY SHOW#ND7034

Posted to MCRecipe Digest V1 #300

Date: Wed, 13 Nov 1996 07:48:00 0500

From: Meg Antczak meginny@frontiernet.net