When life hands you lemons, She makes scones!

Above is my daughter picking lemons from the lemon tree that has the best view in San Francisco. We think the best way to greet your first footer is with some yummy new years grub!
Lemon Poppy seed Scones
2 cups all purpose flour
4 tablespoons sugar
2 tablespoons poppy seeds
2 tablespoons lemon zest           
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
8 tablespoons butter, cut
1/2 cup heavy cream 
1/4 cup fresh-squeezed lemon juice + 1 tablespoon
1 + 1/4 cup confectioners’ sugar 


  1. Preheat oven to 400 degrees F. Combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt in a large mixing bowl. Use a pastry cutter or two knives scissor fashion to cut in butter until it resembles coarse meal. Add heavy cream and 1/4 cup of  lemon juice, stirring until a dough starts to form.
  2. Press dough together and form a ball, transfer to a parchment-lined baking sheet and shape into an 8-inch disk. Cut into 8 wedges and separate scones until they are about 1-inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes. Cool on wire racks.
  3. Whisk confectioners’ sugar with a tablespoon of lemon juice until smooth. Drizzle over scones and sprinkle with poppy seeds.

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