Lemon Poppy Seed Scones


2 cups flour (240g)

2 teas baking pwd

1/4 teas soda

1/2 salt

2 T. sugar

2 teas black poppy seeds

1-2 teas grated lemon zest

1/3 cup butter, diced small and chilled in frig


Mix well or sift the pwd ingredients. Cut in butter with fork or pastry blender. Use a food processor ifyou have one.

Liquid ingredients:

2- 3 T buttermilk ( or use 2 T milk and 1T white vinegar)

1 Large egg

Mix the wet ingredients in a small bowl and stir into the dry. Quickly press into a bowl, kneading only 5 or 6 times. Put onto a large piece of plastic wrap and wrap the dough. Use a rolling pin to flatten and press together. Open edges of wrap and cut the dough in thirds, stacking these 3 pieces. Cover in wrap and repeat 2 more times. Chill in frig for over one hour. Roll into a circle and cut in 8 to 10 wedges. Immediately put into a hot oven (400 degrees F) and bake for 12-15 minutes. Serve warm with jam and whipped cream.


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