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Lemon-poppyseed scones


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Lemon Poppyseed



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

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