Monday, August 24, 2009

Lemon Poppy Seed Scones

This may be courtesy of Southern Living. For me, its courtesy of my mom. Best served soon after baking.

2 cups flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 Tbl sugar
1/3 cup butter, cut up
½ cup buttermilk
1 egg, beaten
2 tsp grated lemon rind
1 tsp poppy seeds

Icing:
1 ½ Tbl fresh lemon juice
1 cup powdered sugar, sifted

Preheat oven to 425.
Combine first five ingredients; cut in butter with pastry blender until crumbly.
Add lemon rind and poppy seeds.
Add buttermilk and egg; stirring until just moistened.
Turn dough onto a lightly floured surface. Knead 5 times.
Divide dough in half; roll or pat each portion into a 6” circle.
Cut each circle into 8 wedges and place 1 inch apart on lightly greased baking sheets.
Bake at 425 degrees for 12 to 15 minutes or until golden.

Combine lemon juice and powdered sugar, and drizzle over warm scones.