Saturday, November 12, 2011

Lemon Poppy Seed Scones

  • 2 cups all-purpose flour 
  • 3 TBSP sugar 
  • 2 TBSP poppy seeds 
  • Zest of 2 lemons
  • 1 TBSP baking powder 
  • ½ tsp. salt 
  • ½ baking soda 
  • 1 stick cold butter, cut into small pieces 
  • ½ heavy cream 
  • ¼ cup plus 1 TBSP of fresh lemon juice 
  • ½ c. powdered sugar 
Preheat oven to 400 degrees. In a large bowl combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda & salt. Using a pastry cutter cut in butter until mixture resembles very coarse meal. Pour in heavy cream, them add ¼ c. lemon juice, stirring just until dough forms.

Using your hand, gather dough together & gently press into a ball. Transfer dough to a parchment lined baking sheet and shape into an 8- inch disk. Cut into 8 wedges & separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes.

Transfer scones to a wire rack and let cool, about 20 minutes.

Meanwhile in a small bowl, mix powdered sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.

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