8 scones
Component
2 tablespoons of flour
½ cup granulated sugar
2 tablespoons of poppy seeds
2 large lemons
1 tablespoon baking powder
½ teaspoon of baking soda
1 teaspoon of salt
1 stick of cold unsalted butter
½ cup heavy cream
¼ cup fresh lemon juice
directions
Heat an oven to 400 degrees Celsius. In a large bowl, mix flour, sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. Using a cutter or two knives, cut butter until the mixture resembles a very coarse meal. Pour in heavy cream, then add the lemon juice, mixing just until a dough forms.
Gather the dough with your hands and gently press it into a ball.
Transfer the dough to a pan lined with baking paper and shape it into an 8-inch disk. Cut into 8 wedges and space so the scones are about 1 inch apart. Bake until golden, about 15 minutes. Transfer the scones to a wire rack and cool.
Posted by Jovina Coughlin on breakfast, fruit, healthy Italian cooking, lemon, scones
