Lemon Poppyseed Scones

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by Heather Harris Brady

So this is the view outside my kitchen window, complete with deer tracks leading from the compost pile to my garden:

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It can mean only one thing – holiday baking! Since I did my complete cookie list last year, I’ve been working on some new things this time around. But you have to take a break sometimes amirite? The holidays are a marathon not a sprint after all. I love these with a hot cup of tea. They would also be a great way to pamper any overnight guests.

Lemon Poppyseed Scones, Makes about 16

Zest from three lemons

2 T. sugar

4 T. butter

3 T. poppy seeds

1 t. almond extract

1 egg

2/3 c. heavy whipping cream

2-1/4 c. flour

1 T. baking powder

Combine the zest and sugar in a bowl. Work the zest into the sugar so the lemon oil really comes out. Preheat the oven to 375.

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Combine the sugar with the rest of the dry ingredients, then cut the butter in.

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Beat the liquid ingredients together and stir them in.

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When the flour is all incorporated, turn the dough out on a floured countertop and knead it about 8-10 turns. Then I like to roll it all out and cut cute little circles. Lay them out a greased cookie sheet.

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Bake them for 12-15 minutes, until they puff up and just barely brown.

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While they’re baking make the lemon glaze. Combine 2 T. softened butter and the juice from two lemons in a bowl. Stir in 2 c. powdered sugar until it’s smooth. Then spoon the glaze over the scones, hot from the oven.

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They’re smallish, so you can eat more than one. . .it’s okay.

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If you’re compelled to put something on them, lemon curd and a dab of raspberry jam would be fantastic.

One year ago: Finnish Teaspoon Cookies

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