Lemon-Poppy Seed Scones

Ingredients:
2 cups all-purpose flour
3 tbsp granulated sugar
2 tbsp poppy seeds (Hawaii has them, yay!)
Zest of 2 large lemons
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold unsalted butter, cut into small pieces
1/2 cup heavy cream
1/4 cup + 1 tbsp fresh lemon juice
1/2 cup confectioners’ sugar

Directions:

1. Preheat oven to 400. In a large bowl, combine flour, granulated sugar, poppy seed, lemon zest, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very coarse meal (Just gunna say, i still am not sure what this means…). Pour in heavy cream and 1/4 cup lemon juice, stirring until dough forms.
2. Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8-inch disk. Cut into 8 wedges and separate so scones are about 1 inch apart. Bake until golden brown and a toothpick inserted into a center comes out clean, 12 to 14 minutes. Transfer scones to a wire rack and let cool, about 20 minutes.
3. Meanwhile, in a small bowl, mix confectioners’ sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.

*Notes:
All in all, these are pretty good. What was funny was i had them all formed and they looked just like the picture in the magazine and i was really excited. I just popped them in the oven and then i saw it…the lemon juice i had forgotten to add. So…i pulled them out of the oven, put all my cute little scones back in the bowl, smushed them together and then poured in the lemon juice. I mixed it all together and the dough was sticky and slimy [well compared to what it was before]. then i—slightly disheartened—plopped the scones back on the pan. After that I tried to shape them into the little triangles they were in before but it was really no use. Anyway, they turned out pretty good. B+