LEMON POPPY SEED SCONES

By lisapearce

Ingredients

• TOPPING:
• 425 degree oven.
• 4 tbsp. sugar
• 2 tbsp. lemon juice
• SCONES:
• 2 c. all-purpose flour
• 2 tbsp. sugar
• 2 tbsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1/4 c. butter, cut up
• 2/3 c. buttermilk
• 1 lg. egg
• 1 tbsp. poppy seeds
• 1 tsp. grated lemon peel

Preparation

Step 1

Combine dry ingredients in large mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat buttermilk and egg in small bowl. Pour onto dry ingredients. Add poppy seeds and lemon peel. Mix with fork until blended.

On lightly floured surface knead dough 5 or 6 times. Transfer to greased cookie sheet and pat into 8 inch circle with floured hands. Cut into 8 wedges with long sharp floured knife-do not separate. Bake 14-16 minutes until golden brown.

Brush topping over top of hot scones. Serve warm.