Lemon-Poppy Seed Scones
Instructions:
- Preheat the oven to 375 degrees. Grease a baking sheet or line it with parchment paper.
- Place the flour, baking powder, and salt in a bowl and use a whisk or a fork to combine them. In another bowl, mix together the jam, oil, poppy seeds, lemon zest, lemon juice, lemon extract (if using), fruit juice, and buttermilk.
- Add the wet ingredients to the flour mixture and stir well. The dough should be soft but not sticky.
- Place the dough on a floured surface or a sheet of waxed paper and roll or press it out to form a circle about 1/2 inch thick.
- Cut the dough into 8 triangles (like a pizza). Place the triangles on the prepared baking sheet and bake for 12 to 15 minutes.
- Blackberry–Coconut Scones
- Substitute 1 cup of grated coconut for the poppy seeds and fold in 1 cup of blackberries at the end.
- Date or Currant Walnut Scones
- Substitute 1 cup of chopped walnuts for the poppy seeds and fold in 1 cup of chopped dates or currants at the end.
- Apricot–Almond Scones
- Substitute 1 cup of chopped toasted almonds for the poppy seeds and stir in 1 cup of chopped dried apricots.
- Apple–Pecan Scones
- Substitute 1 cup of chopped toasted pecans for the poppy seeds and stir in 1 cup of chopped apples (peeled if desired) and 1 teaspoon of cinnamon.