Double-Glazed Lemon Poppyseed Scones

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

For the scones:
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 zest from all 3 lemons; 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 two bowls of wet ingredients and then add them to the flour mixture, stirring until just moistened. Gently fold in 1/4 cup of 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 apart, 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 (below).

Lemon Glaze:

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 drizzle it on 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!)