Meyer lemon poppy seed scones are the perfect way to enjoy seasonal citrus and bring a touch of spring to the dead of winter. These are a wonderful choice for a winter brunch, shower, or luncheon; and the dough can be frozen and baked as needed.
½cup1 stick unsalted butter, placed in the freezer for 30 minutes
½cupbuttermilk
1egg
1teaspoonvanilla
3tablespoonsfreshly squeezed meyer lemon juice
1cuppowdered sugarsifted
Instructions
Preheat your oven to 400. Line a baking sheet with parchment paper or a silpat.
In a medium sized bowl, whisk together the flours, sugar, baking powder, baking soda, lemon zest, and poppy seeds.
In a small bowl, combine the buttermilk, egg, and vanilla. Place in the refrigerator until ready to use.
Using a boxed grater, grate the frozen stick of butter into the flour mixture. Use your hands to work the butter flakes into the dough until it looks like a course wet sand. This should only take a minute or two; due to the small size of the butter flakes.
Make a well in the center of your flour/butter mixture and pour the wet ingredients into the center. Using a fork, carefully moisten the dry ingredients with the milk mixture until a shaggy, loose dough forms. Turn the dough out onto a well floured surface and carefully pat it into a 11 x 8 inch rectangle. You may use a floured rolling pin, if needed. Cut the dough into 4 strips width-wise, and then cut each strip into 4 small triangles. You should have 16 total. Place the cut scones into the freezer for 15 minutes.
Bake the scones on a lined baking sheet for 12-14 minutes until they are a light golden color. Transfer to a wire rack to cool completely before glazing.
For the glaze: combine the sifted powdered sugar and lemon juice. You may add more sifted sugar to make the mixture thicker; or add milk to make it thinner. When you achieve the desired consistency, spoon the glaze over the cooled scones and allow the glaze to dry for 15 minutes or so before serving.
Store the scones in a single layer in an airtight container for up to 3 days.