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Ingredients
3 cups flour
1 cup sugar
3 Tbsp. poppyseeds
1 Tbsp baking powder
1 Tbsp. lemon zest
1/2 cup plus 2 Tbsp. butter, chilled and cut into cubes
1 large egg
1/4 cup fresh lemon juice
1/3 cup cream
For glaze:
1/4 cup powdered sugar
1 Tbsp. fresh lemon juice
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a bowl, combine flour, sugar, poppy seeds, baking powder and lemon zest. Add butter and, using your fingers or two forks, cut the butter in until the mixture resembles coarse crumbs. Whisk egg and lemon juice together and add to the bowl. Mix well. Add cream and combine until the dough comes together. On a floured surface, gather the dough and soften into a 4X4 inch square. Cut into three rows, then three columns, forming 9 squares. Cut each square in half to form triangles. Lay the triangles on your baking sheet. Bake for 20 minutes until golden own. Cool completely. To make the glaze, whisk the lemon juice and powdered sugar until a pourable glaze forms. Drizzle on top of scones. Makes 18 scones.
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