These scones are bursting with lemon!
Makes 8 scones
2 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons poppy seeds
zest of 2 large lemons
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/2 cup milk or cream
1/4 cup fresh lemon juice
1 tablespoon fresh lemon juice
1/2 cup confectioners’ sugar
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
Using a food processor or a pastry cutter, cut in the butter until the mixture resembles a coarse crumble.
Stir in the milk and 1/4 cup lemon juice, stirring just until a dough forms.
There are 2 ways to do the next step:
1. Turn the dough onto a lightly floured work surface and form into an 8 inch round about 1 inch thick.
Cut into 8 wedges and place on a greased baking sheet. (Double Chocolate Scones)
2. Divide the dough among the 8 sections of a scone pan.
Bake until golden and a toothpick inserted into the center comes out clean, about 10-12 minutes.
Transfer the scones to a wire rack and let cool for 20 minutes.
Meanwhile, in a small bowl, beat together the 1 tablespoon lemon juice with the confectioners’ sugar until smooth.
Using a spoon, drizzle the glaze over the cooled scones.