Lemon Poppyseed Scones
fact: scones are a good thing.
lemon is always a good idea.
so by that logic, the two together should be magical.
throw in a few poppyseeds for good measure.
Lemon Poppyseed SconesIngredients:
2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/3 cup sugar
6 Tbsp butter
3/4 cup buttermilk
1 Tbsp lemon zest
1 Tbsp poppyseeds
4 Tbsp lemon juice
1 cup confectioners' sugar
Preheat oven to 375. Line baking sheets with silpat mat or parchment paper. Set aside.
In large mixing bowl combine flour, baking powder, salt, sugar, zest and poppyseeds. Cut in butter.
In separate bowl combine buttermilk and egg. Add to dry ingredients. Stir to combine.
Turn out onto lightly floured surface and knead 5-10 times.
Pat out to form a circle 1 1/4-inch thick, cut into 8 equal segments.
Transfer to prepared baking sheets and bake for 12-15 minutes or until golden in colour.
Allow to cool on baking rack.
Meanwhile to prepare glaze: whisk together sugar and lemon juice. Drizzle over scones, using as much or as little as desired.
adapted from my butterscotch apple scones