Lemon poppyseed scones have always been a favorite.  We recently got a new oven – gas – convection, a change from electric.  My previous oven was old and cooked very unevenly.  This was my first attempt using convection.  Everything cooked perfectly, and the scones turned out great.  I left off the glaze – too sugary….maybe next time.  Also, I wanted a recipe that did not include eggs.

Lemon–Poppy Seed Scones

From Country Living

This recipe has been tested by Country Living

The key to a light and airy scone? Don’t over work the dough.

Read more: Lemon–Poppy Seed Scones Recipe – Country Living

Ingredients:

2 cup(s) All-Purpose Flour

3 tablespoon(s) Granulated Sugar

2 tablespoon(s) Poppy Seeds

2 large Lemons, zested

1 tablespoon(s) Baking Powder

1/2 teaspoon(s) Baking Soda

1/2 tablespoon(s) Salt

1 stick(s) Cold Unsalted Butter, cut into small pieces

1/2 cup(s) Heavy Cream

1/4 cup(s) Fresh Lemon Juice

1 tablespoon(s) Fresh Lemon Juice, for glaze

1/2 cup(s) Confectioners’ Sugar

Directions

1. Preheat oven to 400 degrees F. In a large bowl, combine flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very coarse meal. Pour in heavy cream, then add 1/4 cup lemon juice, stirring just until dough forms.
2. Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8-inch disk. Cut into 8 wedges and separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes. Transfer scones to a wire rack and let cool, about 20 minutes.
3. Meanwhile, in a small bowl, mix confectioners’ sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.