Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups all-purpose flour (be sure you don't pack your flour)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/2 cup poppy seeds
  • 2 teaspoons meyer lemon zest
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup full-fat sour cream
  • 3 tablespoons meyer lemon juice
  • 1/2 teaspoon lemon extract
  • 1 large egg, beaten
  • 1 teaspoon milk or water
  • 2 tablespoons sugar, for sprinkling
  • 2 tablespoons meyer lemon juice
  • 1 teaspoon meyer lemon zest
  • 1/4 teaspoon lemon extract
  • 3/4 cup confectioners' sugar
  • Tiny pinch of salt (1/8 teaspoon or less)

Instruction

  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl combine the flour, salt, baking powder, baking soda, granulated sugar, poppy seeds, and lemon zest; mix well to combine.
  • Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
  • In a small bowl whisk together the egg and sour cream, beating smooth before quickly stirring in the lemon juice and lemon extract. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  • Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
  • Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  • Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  • Bake for 18-20 minutes, or until light golden brown.
  • Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.