4.5/5
(20 Votes)
Ingredients
- Topping:
- 2 1/4 -2 1/2 cups all purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1/4 cup butter, cut up
- 2/3 cup butter milk
- 1 large egg
- 1 tablespoon poppy seeds
- 1 tablespoon grated lemon peel
- 2 tablespoon lemon juice
- 4 tablespoons sugar
- 2 tablespoons lemon juice
- Pour or brush topping over hot scones.
- Icing
- 1/2 cup powdered sugar
- Dab (about 1/4 teaspoon) butter
- Dash of salt
- 1 teaspoon lemon zest
- Enough lemon juice to make thin icing
- Drizzle icing over cooled scones.
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, egg, and lemon juice in small bowl. Pour onto dry ingredients; add poppy seeds and lemon peel. Mix with fork or by hand until well blended.
On a lightly floured surface knead dough 5 or 6 times. Pat into into an 8 inch circle with floured hands. Cut into 8 wedges with long knife or a pizza cutter. Place on lightly greased cookie sheet. Bake at 400 degree F for 14 to 16 minutes until golden brown.
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