Lemon- Poppy Seed Scones

Makes 8 scones

  • 1 cup sour cream
  • 1/2 cup honey
  • 2 teaspoons grated lemon zest
  • 2 cups all-purpose flour
  • 2 Tablespoons poppy seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

In medium bowl, combine sour cream, honey, and lemon zest; mix well. In large bowl, combine flour, poppy seed, baking powder, baking soda and salt. Add honey mixture; stir just until moistened. Shape dough into 9-inch circle (approx. 5/8 inch thick). Cut into 8 wedges. Place on greased baking sheet, at least 1 inch apart. Bake at 375° F 15 to 20 minutes or until golden brown.

Recipe courtesy of the National Honey Board.

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