Lemon Poppy Seed Scones

Here's my recipe for Lemon Poppy Seed Scones, I used a combination of two different recipes, the main recipe I referenced was Grandma Johnson's Scones recipe. Also, if you have a scone pan, you don't have to kneed in the dough, you can just scoop them into the scone pan, no need to grease the pan either. I hope you enjoy this recipe as much as I do. Expect more scone recipes, as they are my favorite. This recipe will yield 2 batches full of the scone pan.



Dry Ingredients:
4 cups of flour
2 tspn baking powder
1 tspn baking soda
1 tspn salt
1 cup of sugar
1/4 tspn cream of tartar
4 tbsp poppy seeds
4-5 tspn grated lemon rinds
1 cup of butter


Wet Ingredients:
1 cup sour cream
1 large egg
2 tbsp fresh lemon juice


Lemon Glaze:
1 1/2 cup of powdered sugar
lemon juice (as needed)
yellow food coloring (optional)

Directions

1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, poppy seeds, lemon rinds, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. 
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom

Prepare glaze while scones are in the oven.

Glaze Directions

1. Place powdered sugar in a medium bowl, and add lemon juice one teaspoon at a time, mixing vigorously until smooth and thick. (If you like, you can add a couple drops of yellow food coloring)
2. Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
3. Serve immediately. Store cooled scones in an airtight container.