Lemon Poppy Seed Scones

Scone Dough

1. Cut the butter into small cubes, place on a plate, and freeze for 5 minutes. While it freezes, get started on the sugar and zest in the next step.

   ⅕ cup unsalted butter

2. In a large bowl, combine sugar, poppy seeds, and grated lemon zest. Rub the mixture together with your fingers until fragrant and moistened.

   ⅕ cup granulated sugar

   ¾ tablespoons poppy seeds

   ½ lemons

3. Add flour, baking powder, and salt into the sugar mixture. Stir to combine.

   ⅗ cups all purpose flour

   ¼ tablespoon baking powder

   ⅕ teaspoon sea salt

4. Using a food processor, pastry cutter, or a knife, cut the butter into the flour mixture until it resembles crumbs with larger pea sized pieces. You can also use your finger tips to work in the butter, working quickly.

5. Make a well in the center of the butter and flour mixture and add the Greek yogurt, milk, lemon juice, and vanilla extract. Stir with a spoon until it starts clumping and forming a dough. You want some dry bits to still be there.

   ⅕ cup greek yogurt

   ⅕ cup milk

   ½ tablespoons lemon juice

   ¼ teaspoon pure vanilla extract

6. Turn the dough onto a piece of parchment paper and gather it into a ball. Flatten the ball and fold. Repeat two times. Work very quickly to not melt the butter.

7. Form the dough into a circle about 20 cm (8”) in diameter. Place in the freezer for 10-20 minutes to chill.

8. Preheat the oven to 420°F (215°C). Whisk together the egg and milk for the eggwash. Alternatively, you can use heavy cream to brush on top of the scones.

   ¼ large egg

   ¼ tablespoon milk

9. Cut the dough into 8 equal wedges (Cut into quarters, and each of the quarter in half). Lift and place on a baking sheet lined with parchment paper with at least 2 inches (5 cm) of space in between.

10. Brush the tops of the scones with the egg wash and sprinkle with coarse sugar for a crunchy topping. Try not to get any egg wash on the sides of the scones.

    ½ tablespoons coarse sugar

11. Bake the scones for 15-18 minutes - until the bottoms are golden brown and the tops are crunchy. A toothpick inserted into the center should come out clean with a few crumbs attached.