double-glazed lemon poppyseed scones

Last week I got to have 3 of the sweet girls that were in my birthing class with me over to my house for a little get-together.

It was the first time all of us had been able to get together with our babies and it was so fun to catch up and watch our kiddos get to know each other!

I must say, though...   hanging out with these girls and talking through our birth stories a bit sure gave me 'the itch'!  ;o)

Everybody brought great food to share (one of the girls even brought deviled quail's eggs!  SO cute!), and I made these Double-Glazed Lemon Poppyseed Scones.  We ate well!

(This recipe makes 32 small-ish scones, so I stuck most of them in the freezer for another time!)

Double-Glazed Lemon Poppyseed Scones

1 cup sour cream
1 teaspoon baking soda
1 large egg
1 tablespoon fresh squeezed lemon juice (from 1 lemon)
zest of 3 large lemons
4 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon cream of tarter
1 teaspoon salt
1 cup cold butter, diced
1/4 cup poppy seeds
4 cups powdered sugar
juice of 3 large lemons
1 tablespoon poppy seeds (optional)

Preheat the oven to 350ºF.  Line 2 baking sheets with parchment paper.

In a small bowl, blend together the sour cream and baking soda; set aside. In another small bowl, blend together the egg, 1 tablespoon lemon juice and the lemon zest; set aside.

In a large bowl, stir together the flour, sugar, baking powder, cream of tarter and salt. Cut in the cold butter using a pastry blender until the butter is the size of small peas.

Stir together the wet ingredients and then add to the flour mixture, stirring until just moistened. Gently fold in 1/4 cup of the poppy seeds.

Turn the dough out onto a lightly floured board and knead a few times, just until the dough comes together.  Divide the dough into 4 parts and gently form each part into a round disk about 3/4" thick, and then cut each disk into 8 wedges.

Place the wedges on the baking sheets, spacing them out about 2 inches, as they will spread during baking.

Bake each tray for 25-35 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out almost clean! Cool for about 15 minutes on a wire rack set over a rimmed baking sheet, and then glaze with a lemon glaze*...

*Lemon Glaze Recipe:

juice of 2 lemons (plus more if needed)
4 cups of powdered sugar
1 tablespoon poppy seeds (optional)

Squeeze the lemon juice into a medium bowl. Add the powdered sugar and whisk until smooth...  adding more juice or water if needed, to thin the glaze out.  (Stir in the 1 tablespoon poppy seeds, if you'd like!)  Pour over the cooled scones.

(I like to pour the glaze once over the still-partly-warm scones for an all-over thin coating, and then again when they are completely cooled for a thicker double-glazing...  scooping back up some of the glaze that has dripped onto the baking sheet!)

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