The Humpherys Family

Lemon Poppy Seed Scones

Source  Our Best Bites
Recipe Added:  2/19/2012
2 cups flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp table salt
1 tsp poppy seeds
8 Tbsp butter
1/2 cup sour cream
 1 large egg
Zest of 1 lemon

Glaze
1/4 cup lemon juice
2 Tbsp melted butter
1 1/3 cup powdered sugar
Preheat oven to 400. Line a baking sheet with parchment and set aside. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add lemon zest and whisk together. Grate frozen butter. Toss butter into flour mixture and combine with fingers until it resembles coarse meal. Set aside.

In a small bowl, whisk together sour cream and egg. Drizzle over flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press dough into a ball–it will take some time and parts of the dough will be more moist than other parts, but continue pressing until it forms a ball.

Lightly flour a surface and place dough on top. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate wedges and place them evenly on baking sheet. Bake 15-17 minutes or until lightly golden. Remove from oven and cool. Whisk together glaze ingredients until smooth. Place in a Ziploc bag and drizzle over scones.
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