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| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| Flour | 4 | 8 | Combine and blend. |
| Sugar | 1 | ||
| Baking powder | 2 | ||
| Salt | 0.75 | ||
| Poppyseeds | 2 | ||
| Unsalted butter | 1 | 8 | Cut butter into flour mixture on second speed. Mix about 2 minutes. |
| Liquid whole egg, (frozen or refrigerated) | 1 | 2 | Combine and add to butter/flour mixture. Use a dough hook, and mix for 2 minutes. |
| Cream | 1 | 8 | |
| Vanilla | 0.2 | ||
| Dried lemon peel | 1.5 | ||
| Lemon extract | 0.25 | ||
| Liquid whole egg, (frozen or refrigerated) | 8 | Blend together; set aside. | |
| Milk | 8 | ||
| Turbinado or vanilla sugar | 12 | Set aside. | |
| Total appr. wt. | 11 | 12.7 |
INSTRUCTIONS
Scale dough into 8 1-lb. 6-oz. pieces. Form each piece into 6-in. rounded loaves.
Cut each loaf into six wedges. Brush with the egg glaze, and dip the top of each wedge into the sugar.
Bake at 375°F for 18 to 20 minutes.
Yields 48 scones
