Lemon Poppy Seed Scones

3 cups all purpose flour

2 tsp double acting baking powder

½ tsp baking soda

1 tsp sea salt

⅓ cup sugar

Zest of 2 lemons

⅓ cup poppy seeds

1 stick butter, very cold

⅔ cup buttermilk

½ cup heavy cream

All purpose flour, as needed for dusting

 

For the glaze

⅓ cup confectioners sugar

1 tsp orange juice

1 tsp lemon juice

For the Scones

  1. Preheat oven to 425.  Line a baking sheet with parchment paper and set aside. 
  2. Combine the flour, double acting baking powder, baking soda, sea salt and sugar into a large bowl. Add the lemon zest and poppy seeds and mix until combined. 
  3. Grate butter over dry ingredients, occasionally tossing with the dry mix to keep the butter from clumping together.  
  4. Add the buttermilk and heavy cream, stir gently until the mixture is uniformly moistened.
  5. Place dough on a floured table, gently knead until it comes together.  Round dough into a circle about ¾ inch thick. Cut into 7 even wedges.  
  6. Place the wedges on a sheet pan, 2 inches apart and bake 20-25 minutes or until golden brown.  Let the scones cool completely before putting the glaze on top.  

 

For the Glaze

  1. Mix the confectioners’ sugar, orange juice and lemon juice together in a small bowl until combined.  
  2. Drizzle over the cooled scones.