LEMON POPPY SEED SCONES

These take 25 minutes from start to finish and impress a crowd.
Makes: 8 large or 16 small scones                                                                                         Takes: 25 minutes

LEMON POPPY SEED SCONES

Makes: 8 large or 16 small scones                                   Takes: 25 minutes
INGREDIENTS:
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • ​8 tablespoons of cold butter, cubed
  • 1 egg​
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tablespoon poppy seeds
  • Zest from one lemon
DIRECTIONS:
  1. ​​Preheat oven to 400 degrees. In a large bowl, mix together flour, sugar, baking soda, baking powder and salt together.
  2. Using a pastry cutter or a food processor, add butter into flour mixture. I used my hands to combine. You should be able to see chunks of butter about the size of a pea.
  3. In a small bowl, whisk together sour cream and egg. Add this to the flour mixture and combine until the dough just comes together. Gently add in the lemon zest and poppy seeds and form dough into a ball.
  4. On a lightly floured surface, press the ball of dough down into a disc until it's about 1/2" thick. I made these too thin the first time, assuming they would rise, but they did not. So make them whatever size you want them to be! Using a sharp knife, cut the disc evenly into 8 triangles.
  5. Set the scone triangles onto a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, until scones are lightly golden brown on top.​ Let cool and enjoy!