Lemon Poppy Scones

Makes 8 scones

2½ cups cake flour, plus more for
shaping
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
Grated zest of 1 lemon
(about 1 tablespoon)
2 tablespoons poppy seeds
(this is a guesstimate)
1 cup buttermilk
1 large egg
6 tablespoons unsalted butter,
cut into ½-inch cubes, room
temperature (for about 5 to 10
minutes, be sure the butter is
not too soft)
Egg wash (1 large egg plus
1 teaspoon water, whisked well)
Turbinado sugar, for sprinkling

Nutritional information per scone:
Calories 270 (34% from fat) • carb. 37g • pro. 7g fat 10g • sat. fat 6g • chol. 47g • sod. 288g
calc. 61mg • fiber 2g

1. Put the flour, sugar, baking powder,
baking soda, salt, zest, and poppy seeds
in a large mixing bowl. Using the beaters,
mix the dry ingredients on Speed 1 to
fully combine. Reserve.
2. Put the buttermilk and egg in a small
bowl. Mix on Speed 1 to combine;
reserve. Add the butter to the dry
ingredients and mix on Speed 3 until
mixture is shaggy. Reduce to Speed
1. With the mixer running, slowly add
the liquid ingredients and mix until just
combined (it should not be a complete
dough); do not over-mix.
3. Pour the mixture onto a clean counter/
large cutting board. Gently fold the
dough over a few times and then form
into a 10-inch cylinder. Using a sharp
knife, cut into 8 even rounds. Place on
a parchment-lined baking sheet. Cover
lightly and transfer to a refrigerator to
chill for a minimum of 1 hour, or up to
overnight.
4. Once chilled, preheat oven to 400°F with
the rack in the middle position. Brush
each scone with egg wash and sprinkle
with the turbinado sugar.
5. Bake in preheated oven for about 25 to
30 minutes, or until golden brown. Allow
to cool before serving.