Freeze-and-Bake Lemon Poppy Seed Scones
INGREDIENTS
•
1 1/4 cups (125 grams) all-purpose flour, plus more for forming scones
•
1 1/4 cups (185 grams) spelt flour (or all-purpose flour)
•
1/3 cup (65 grams) natural cane sugar (like turbinado)
•
1/4 cup (35 grams) poppy seeds, plus more to sprinkle on top
•
1 tablespoon baking powder
•
1/2 teaspoon baking soda
•
1 teaspoon kosher salt
•
6 tablespoons (85 grams) cold unsalted butter, cut into 1/2-inch cubes
•
3/4 cup plus 2 tablespoons buttermilk
•
1 large egg
•
1 teaspoon vanilla extract
•
2 tablespoons lemon juice
•
2 tablespoons fresh Meyer lemon zest
•
1/2 cup powdered sugar, plus more if needed
•
1 1/2 tablespoons lemon juice, plus more if needed
Comments & Reviews
Just A Pinch Sweepstakes