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Lemon Poppy Seed Scones Recipe

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This recipe for Lemon Poppy Seed Scones is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon poppy seeds
8 tablespoons unsalted butter
1/2 cup full-fat sour cream
1 large egg
Zest of 1 lemon

GLAZE:
1/4 cup strained lemon juice
2 tablespoons melted butter
1 1/3 cup powdered sugar
Directions:
Directions:
Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment and set aside. In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.
In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.
Lightly flour a surface and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.
While the scones are cooling, whisk together the glaze ingredients until smooth. Place in a Ziploc bag and drizzle over the scones while slightly warm. Makes 8 scones.

 

 

 

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