Lemon-Poppy Seed Scones

Lemon-Poppy Seed Scones

YIELD: Makes 8 scones

INGREDIENTS

For Scones:

1 cup - sour cream 1/2 cup - honey 2 tsp. - lemon zest

,

grated
2 cups - all-purpose flour 2 T - poppy seed 1 tsp. - baking powder 1/2 tsp. - baking soda 1/2 tsp. - salt For Topping: 1 T - cream 1 T - honey 2 T - raw sugar

DIRECTIONS

In medium bowl, combine sour cream, honey, and lemon zest; mix well.

In large bowl, combine flour, poppy seed, baking powder, baking soda and salt. Add honey mixture; stir just until moistened.

Shape dough into 9-inch circle (approx. 5/8 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart.

Bake at 375°F 15 to 20 minutes or until golden brown.

Mix together 1 T of cream and 1 T of honey and brush the tops of the scones. Sprinkle the raw sugar evenly over the scones.