Glazed Lemon Poppyseed Scones

Adapted from Eating Well's Lemon-Poppy Seed Scones

Ingredients

2 3/4 c. unbleached heritage grain all-purpose flour
4 t. baking powder
1/4 c. sugar
1/2 teaspoon salt
5 T. cold unsalted butter, cut into 1/4-inch cubes
2 T. lemon zest or 1 1/2 t. powdered lemon zest
2 T. poppy seeds

2 T. lemon juice
enough skim milk to make 3/4 c. (to make buttermilk)
1/4 c. whole milk
1/4 t. lemon extract
1 large egg

1/4 c. sifted powdered sugar
1 T. lemon juice
1/8 t. lemon extract

Directions
Preheat oven to 400°F. Butter a large baking sheet or line it with parchment paper.  Sift flour, baking powder, sugar, and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in lemon zest and poppy seeds. Whisk buttermilk (lemon juice plus milk), lemon extract, and egg in a medium bowl; stir into the dry ingredients until just combined. Using the pastry blender, a sturdy wooden spoon, or your hands, work in the bowl and knead three to five times, or until the dough just comes together. On a flour-dusted surface, divide in half and pat each piece into a 8-inch circle. Cut each circle into 8 wedges and transfer to the prepared baking sheet. Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.

Make Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

To make the glaze, whisk the powdered sugar, lemon extract, and lemon juice in a small bowl until smooth. Adjust consistency with a little more sugar or liquid as desired. Drizzle over warm scones with a fork or spread with a pastry brush.

Nutrition Facts

Servings 12.0
Amount Per Serving
calories 188
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 29 mg	10 %
Sodium 1690 mg	70 %
Potassium 25 mg	1 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 1 g	2 %
Sugars 7 g
Protein 4 g	8 %
Vitamin A	4 %
Vitamin C	9 %
Calcium	6 %
Iron	7 %