Lemon-Poppy Seed Scones

Lemon-Poppy Seed Scones

YIELD: Makes 8 scones


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


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.