Lemon Poppy Seed Scones

I had bought a bag of lemons a few days ago and went on a bit of a baking spree to use them.  Another wonderful lemon-based recipe.  And that wonderful tiny "crunch" of the poppy seeds make it even better.

Scones have very little sugar, and since I was giving them out as gifts, I decided to make a glaze to sweeten them up a tad.  I simply mixed some sifted, powdered sugar with a bit of milk and some lemon zest and juice.

LEMON POPPY SEED SCONES (makes 8 scones)

2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup sugar
1 Tbsp poppy seed
zest of one lemon
1/3 cup firm butter (not margarine)
2 Tbsp lemon juice
3/4 cup milk
raw sugar

Preheat oven to 425.  Mix flour, baking powder, salt, sugar, poppy seeds, and lemon zest.  Cut in butter using pastry blender or crisscrossing knives, until mixture is the size of a small peas.  Mix lemon juice and milk.  Using a fork, slowl pour into flour mixture and stir gently untli ball forms.

Turn dough onto a lightly floured surface and knead lightly 10 times.  Pat or roll in 9" circle and place on cookie sheet lined with silpat or parchment paper.  Brush with milk and sprinkle with raw sugar (use granulated sugar if you don't have raw) and don't be  stingy with it....you will need a bit of sweetness on the top.

Using a pizza cover, cut into 8 wedges but don't separate.  Bake for 12-15 minutes or until golden brown.  Carefully separate wedges.  Best served warm.