Lemon Thyme Poppyseed Scones

Lemon Thyme Poppyseed Scones 

3 cups all-purpose flour
1 cup sugar
1 Tbs. sugar
3 Tbs. poppy seeds
1 Tbs. baking powder
2 tsp. fresh lemon zest
1 tsp. sea salt
10 Tbs. chilled unsalted butter, cut into small pieces
1/3 cup milk
1 large egg
2 Tbs. fresh lemon juice
2 Tbs. fresh thyme leaves

 

Preheat oven to 375F degrees.

Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon zest, and salt in a food processor.

Add butter and cut in, pulsing until the mixture resembles a coarse meal. Whisk egg, and lemon juice in a medium bowl to blend. 

 

Add flour mixture and process until moist clumps begin to form. Sprinkle in the thyme and add 1/3 cup milk and pulse just until the dough comes together, adding more milk if the dough seems dry.

Gather dough into a ball and flatten it to 6″ round on top of parchment paper.

 

Cut round into 6 wedges.

Transfer the parchment to a flat baking dish and bake for about 25 minutes, until golden brown. 

 

Allow to cool before breaking open to slather with butter.