Lemon Poppy Seed Scones

Ingredients

1 cup
sour cream
½ cup
BeeMaid honey
2 tsp.
grated lemon zest
2 cups
all-purpose flour
2 Tbsp.
poppy seeds
1 tsp.
baking powder
½ tsp.
baking soda
½ tsp.
salt
for topping:
1 Tbsp.
cream
1 Tbsp.
BeeMaid honey
¼ to ½ cup
icing sugar (add to desired consistency)

Directions

In medium bowl, combine sour cream, BeeMaid honey, and lemon zest; mix well.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In large bowl, combine flour, poppy seed, baking powder, baking soda and salt. Add honey mixture; stir just until moistened.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Shape dough into 9-inch circle (approx. 5/8 inch thick). Cut into 8 wedges. Place on greased (or parchment lined) baking sheet, at least 1 inch apart.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Bake at 375°F 15 to 20 minutes or until golden brown.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Mix together the glaze ingredients. Drizzle over cooled scones