Lemon Poppy Seed Scones

Summary
Prep time	20 min
Cook time	20 min @ 400°
Source	CompletelyDeclicious.com
Yield / serves	6-8 servings
Rating	Good Alaric liked them. Cheri and I thought they were a little bland.

Ingredients

• 2 cups (240 grams) all-purpose flour
• 2 tablespoons (25 grams) sugar
• 1 tablespoon (14 grams) baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest (from about 2 lemons)
• 1 tablespoon (10 grams) poppyseeds
• 5 tablespoons (70 grams) unsalted butter, cold and cubed
• 3/4 cup (177 ml) heavy cream, cold
• 1 large egg
• Coarse sugar, for sprinkling (optional)

For the glaze:

• 1 cup (227 grams) powdered sugar, sifted
• 2-3 tablespoons freshly squeezed lemon juice

Preparation

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.

Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.

On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.

Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.

To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice. Add an additional tablespoon of lemon juice if necessary to achieve desired consistency. Drizzle over cooled scones and let set 10 minutes before serving.