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

Print this recipe

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