Lemon-Poppy Seed Scones

Lemon-Poppy Seed Scones

Yields: 8 scones

• 2 c. all-purpose flour
• 3 tbsp. granulated sugar
• 2 tbsp. poppy seeds
• 2 large lemons
• 1 tbsp. baking powder
• ½ tsp. baking soda
• ½ tbsp. salt
• 1 stick cold unsalted butter
• ½ c. heavy cream
• ¼ c. fresh lemon juice
• 1 tbsp. fresh lemon juice
• ½ c. confectioners' sugar

1. Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very coarse meal. Pour in heavy cream, then add 1/4 cup lemon juice, stirring just until dough forms.
2. Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8-inch disk. Cut into 8 wedges and 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.
3. Meanwhile, in a small bowl, mix confectioners' sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.

• Preparation time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes