Lemon Poppyseed scones

Lemon Poppyseed Scones


3 cups self-rising flour
1 stick butter, softened
½ cup sugar
2 tablespoons poppyseed
1 tablespoon lemon zest
1 cup buttermilk
Cut softened butter into flour with pastry blender. Mixture should resemble coarse cornmeal. Add sugar, poppyseed, lemon zest and buttermilk; mix. Turn out onto floured board (mixture will be sticky). Knead until easy to handle. Pat or roll out 1-inch thickness. Cut with small to medium biscuit cutter. Place on greased cookie sheet and bake in preheated 400 degree oven for 10 - 15 minutes, or until lightly browned. Cool on wire racks.

Note: I sometimes use all purpose flour and add a little baking powder and baking soda. I also use lemon juice mostly instead of lemon zest.

Glaze:
1 cup powdered sugar
Few drops of lemon juice
Few drops of milk
Combine sugar, lemon juice and milk to form a glaze that can be brushed on top of scones with pastry brush. Adjust lemon juice and milk if necessary.

Note: When storing scones in refrigerator, arrange in single layers separated with wax paper to keep glaze from sticking.