They might just be the perfect weekend scone.
4 Tbsp. poppy seeds1 cup crème fraîche or sour cream1 egg beaten with a little milk or cream, for brushing on topIn a large bowl, whisk together the flour, sugar, baking powder, seeds, and lemon zest.Add the cubes of butter and mix together with a pastry cutter or the back of a fork. Work quickly to keep your ingredients as cold as possible. You can of course do this in a food processor or stand mixer, using the paddle attachment.
Reprinted with permission from The Violet Bakery Cookbook by Claire Ptak, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Kristin Perers. Buy the full book from
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