Scones are something that I find I appreciate more with every bite.
At first taste I wish it was sweeter but then the deliciousness kicks in and scolds my sweet tooth.
Using buttermilk instead of cream will give you a light, almost bread-like texture.
This blog gives you a great scone "formula".
Additional ingredients and combinations are as endless as pins on Pinterest.
Lemon Poppy Seed Scones
Yield: 16 scones
2/3 c sugar
1 - 2 T lemon zest
4 c flour
4 t baking powder
1 t salt
1 1/2 T poppy seeds
1 c butter - frozen & grated
2 lg eggs + an extra for the egg wash
1/2 c buttermilk
1/4 c fresh lemon juice
1/2 t vanilla extract
Grate frozen butter & return to freezer.
Combine the sugar and zest with your fingers. Set aside.
Sift together the flour, baking powder & salt.
Add the sugar/zest mixture & poppy seeds.
Cut the butter into the flour mixture. Set aside.
Combine the 2 eggs, buttermilk, citrus juice & vanilla.
Whisk until well combined.
Make a well in the center of the flour mixture, pour in the egg mixture and stir just until it comes together.
Whisk the additional egg with 1 T water. Set aside.
Turn out on a lightly floured counter and knead a few times until it holds it's shape.
Divide into two equal portions and roll into an 8 or 9 inch circle.
Lightly dust the bottom of the circles with flour.
Cut each circle into 6 or 8 triangles.
Place the triangles on a parchment lined baking sheet.
Lightly brush with the egg wash, then bake for 10-15 minutes at 400ºF, or until golden and cooked through.
Cool on a wire rack.
Can be frozen for up to 1 month.
Nutritional facts (daily value): Calories 4250kcal; Protein 73g (145%); Total Fat 206g (317%)(Sat. 122g (609%)); Chol. 916mg (305%); Carb. 531g (177%); Fiber 15g (59%); Sugars 144g; Calcium 1600mg (160%); Iron 28mg (158%)