|Lemon Poppy-Seed Scones
- 2 cups unbleached all purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 teaspoons poppy seeds
- 1 teaspoon lemon peel, grated fine
- 1 cup whipping cream
- 3 tablespoons water
- 1 egg, beaten
Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt in a large mixing bowl. Stir in the poppy seeds and lemon zest.
Slowly stir in the cream and 3 tablespoons water. Using a fork, continue to stir just until dough is formed. Turn dough out onto a lightly floured breadboard and knead the dough for a minute. Lightly press the dough with your hands to form an 8-inch circle. With a knife, cut the dough into 6 wedges, place wedges on baking sheet lined with parchment paper.
Brush tops with beaten egg and sprinkle on additional poppy seeds. Bake for 25-30 minutes, or until golden brown.