Lemon-Poppy Seed Scones

By lisapearce

Ingredients

• 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

Preparation

Step 1

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