Lemon-Poppy Seed Scones
2 C. flour
2 t. baking powder
1⁄4 t. baking soda
2 T. sugar
1 t. poppy seeds
2 t. grated lemon rind
1⁄3 C. butter
1⁄2 C. buttermilk
1 egg, lightly beaten
1 T. milk
Glaze
1 1⁄2 T. fresh lemon juice
1 C. powdered sugar
Combine dry ingredients; cut in butter until crumbly. Add buttermilk and egg, stir until moistened.
Turn dough onto lightly floured surface and knead 5-6 times. Divide dough in half, roll each portion into a 6-inch circle. Cut each circle into 8 wedges and place 1-inch apart on lightly greased baking sheet.
Bake at 425° F for 12-15 minutes or until golden brown.
Combine lemon juice with powdered sugar and drizzle over warm scones.
Yield: Makes 16 scones
Source: The Inn at the Crossroads, North Garden, Virginia
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