To add to my list of scones here is a Lemon Poppy Seed Scone that has just the right amount of lemon and is sweetened with a light lemony glaze.  Remember not to overmix the dough, goes great with a glass of milk as well!

Ingredients:

Scones:

• 2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt (decrease or omit if using salted butter)
• 1 teaspoon poppy seeds
• 8 tablespoons unsalted butter (if using salted butter, cut down on salt)
• 1/2 cup full-fat sour cream
• 1 large egg

Zest of 1 LemonGlaze:

• 1/4 cup strained lemon juice
• 2 tablespoons melted butter
• 1 1/3 cup powdered sugar

Directions:

Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.While the scones are cooling, whisk together the glaze ingredients until smooth. Place in a Ziploc bag and drizzle over the scones. You can do it while they’re still warm so it spreads over the top and sides of the scone (which I kind of love) or you can wait until they’re completely cool and drizzle squigglies over the scones.

Recipe adapted by Our Best Bites from Allrecipes