Friday, June 21, 2013

Lemon - Poppy Seed Scones

2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
2 tsp. poppy seeds
1 tsp. lemon zest
1/2 cup sour cream
2 tsp. water
1 egg
Preheat oven to 375° F.
Combine flour, sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.  Add poppy seeds and lemon zest.
In a small bowl whisk sour cream, water, and egg. Pour all at once into dry mixture. Stir just until combined.
Turn mixture out onto a lightly floured surface. Knead gently 5-10 times to form a smooth ball.  Press into a round disk about 8-10 inches across.
Place disk on an ungreased cookie sheet and slice pizza-style into 8-12 wedges. Pull wedges about 1/2 inch away from each other, keeping circle shape.
Bake for 17-20 minutes. Serve warm either plain or drizzled with a thin icing of 1/2 cup powdered sugar and 1 tbsp. melted butter mixed with 1 tbsp. lemon juice.

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