- 1 1/2-cups flour
- 1/4 cup sugar
- 1 1/2-teaspoon baking powder
- 1/2-teaspoon salt
- 6 tablespoons butter
- 2-tablespoons grated orange zest, separated
- 2 tablespoons poppy seeds, separated
- 1/4 cup buttermilk
- 2 tablespoons fresh lemon juice, separated
For the glaze:
- 1/4 cup icing sugar
Preheat your oven to 400 and grease a baking sheet. In a large bowl, mix together the flour, sugar, baking powder and salt. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the lemon zest, and poppy seeds and toss to combine. Add the milk and 1/2 the juice, and stir until the dough is rough.
Gather the dough together and place on a floured work surface. Knead gently about 10 times. Divide the dough evenly into 14 small scones. Place the scones, barely touching, on the prepared baking sheet. Bake until puffy and golden, 15 18 minutes.
Mix the icing sugar, 1 teaspoon of poppy seeds, 1 tablespoon lemon zest and lemon juice. Drizzle over scones.
Makes 24 mini scones.