Lemon Poppy Seed Scones

When I was a kid, I loved to make (and of course eat) scones.

There was a time in college when I had an brought back an abundance of backyard grown lemons from a visit home. Among many lemony treats I made with them, Lemon Poppy Seed Scones were one of them. Some of these scones made it over to Ryan and his roommates. I remember telling Ryan that he could stash some away so that his roommates wouldn't eat them all! This also probably helped me case in winning him over!

These scones are so easy to whip up, even more so if you have a food processor. If not, a pastry blender, or whisk works great too!

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LEMON POPPY SEED SCONES

makes 8 large scones or 12 small scones

INGREDIENTS:

Scones:

• 2 1/4 cups All-Purpose Flour

• 1/4 cup White Sugar

• 1 Tbsp Baking Powder

• 2 Tbsp Lemon Zest

• 1 tsp Salt

• 2 tsp Poppy Seeds

• 1/2 cup Unsalted Butter, cubed

• 1 cup Heavy Cream (plus more for brushing scones)

Glaze:

• 2/3 cup Powdered Sugar

• 1 Tbsp Lemon Juice

• 1/2 tsp Poppy Seeds

INSTRUCTIONS:

1. Preheat oven to 375°F and line baking sheet with parchment paper.

2. Cube the butter and place in a bowl in the freezer until needed.

3. In a food processor or using a whisk, pulse to combine the flour, sugar, baking powder, lemon zest, salt and poppy seeds.

4. Add the butter cubes and pulse until the butter is small and course.

5. Add the heavy cream and pulse until evenly moistened.

6. Remove dough to a lightly floured work surface and shape dough into a ball.

7. Using a floured rolling pin, roll dough out to about a 1/2 to 3/4 inch thick, either in a square or circle depending on if you want square or triangle shaped scones.

8. Using a sharp knife, cut dough in 8-12 scones, depending on how big (or small) you like them.

9. Transfer scones to baking sheet a couple inches apart.

10. Brush top of scones with heavy cream.

11. Bake for about 20-24 minutes, or until firm and lightly golden.

12. While baking, prepare the glaze by mixing the powdered sugar, lemon juice, and poppy seeds until smooth.

13. Transfer scones to a cooling rack with a baking sheet underneath to cool completely.

14. Brush cooled scones with glaze and let stand until the glaze sets, about 15 minutes.