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.
