Lemon ricotta poppy seeds scones with poppy seed streusel from Bake from Scratch: Artisan Recipes for Home Bakers (page 187) by Brian Hart Hoffman

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Notes about this recipe

  • Shewi128 on May 04, 2023

    I did not make the streusel, and I also used the food processor. I also froze them ahead of time to throw into the oven for a quick breakfast. They turned out well if you bake them a little longer as they were frozen. I always find poppy seed goods to be a *little* dry, so I added a simple lemon glaze. I would make this again, maybe with the streusel next time.

  • Zosia on January 16, 2018

    These had a wonderful texture with a moist interior and a nice crunch from the streusel topping and poppy seeds, and the lemon flavour was subtle but still noticeable. They were also very rich and I would have preferred them much smaller. I ignored the food processor and just grated frozen butter into the dry ingredients. I also simplified the shaping by making the disc of dough in the bowl, transferring it directly to the baking sheet then pressing it into the correct size before cutting etc.

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